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Seared Pork Chops with Sauteed Apples
and arugula salad

Active: 40 minTotal: 40 min

Seasonally crisp apples are sauteed with apple cider vinegar, lemon juice, and mustard seeds until caramelized and then spooned over seared pork chops. With a light arugula salad on the side, this meal will bring smiles to everyone and fill your home with the warm spices of fall!
Smarts:Toasting the walnuts for the salad will bring out the flavor!

Ingredients

Servings:
4
Metric
Seared Pork Chops with Sauteed Apples:
  • Pork chops, boneless or bone-in - 4
  • Apples - 2, peeled and chopped
  • Vinegar, apple cider - 2 tsp
  • Lemon juice - 2 tsp
  • Mustard seeds - 1 tsp
  • Oil, cooking - 1 Tbsp + 1 Tbsp
Arugula Salad:
  • Vinegar, apple cider - 1 Tbsp
  • Mustard, Dijon - 2 tsp
  • Honey - 1 tsp
  • Oil, olive - 3 Tbsp
  • Walnuts, halves - 2 oz
  • Arugula - 6 oz
  • Cranberries, dried - 1/4 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Make vinaigrette - Whisk together vinegar (portion for salad), mustard, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)
  2. Toast walnuts - If you’d like the walnuts toasted, saute in a dry skillet over medium heat until fragrant, 4 to 5 minutes. (Can be done up to 5 days ahead)
  3. Pork - Tenderize and season with some salt and pepper. (Can be done 1 day ahead)
  4. Apples - Peel and chop apples. Toss with vinegar (portion for pork), lemon juice, and mustard seeds.

Make

  1. Heat skillet with first part of cooking oil over medium-high heat. Sear pork on each side for ~3 minutes. For thin pork chops, this should be enough heat to cook them through. If you’re using thicker pork chops, lower heat and cover with a piece of foil until pork reaches 145F / 63C degrees.
  2. Set pork aside and cover. Let pork rest for 5 minutes. Return skillet to heat.
  3. While pork rests, adjust heat under skillet to medium. Add second part of cooking oil and then apples (including any liquid that has gathered in the bowl). Saute apples until warmed through and starting to caramelize on the outside, 4 to 5 minutes.
  4. Just before serving, toss together walnuts, arugula, and dried cranberries. Add vinaigrette until dressed to your liking.
  5. Serve pork with apples on top and salad on the side. Enjoy!

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (37)
Gluten-free (1)
Paleo (6)
Vegetarian (3)

21 reviews

A fun idea to have breakfast for dinner--both typically fickle kiddos enjoyed it, too! We used sliced brioche from Trader Joe's for the French toast and added scrambled eggs.

By: Adrienne
Posted: Nov 28, 2018
Diet: Original
0 Helpful

Good. Should have cooked apples a bit longer so that they were softer.

By: Maegan
Posted: Nov 28, 2018
Diet: Paleo
0 Helpful

Very tasty! It's fun to have breakfast for dinner on occasion. We did think the vinaigrette was too oily for our taste; would suggest using less olive oil. Also, the apples were a tad crunchy, but we liked that. So if you prefer the apples to be softer, would cook a bit more.

By: Lyndsi
Posted: Nov 27, 2018
Diet: Original
0 Helpful