Seared Pork Chops with Sauteed Apples
and arugula salad

Name: Seared Pork Chops with Sauteed Apples
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 Pork chops, boneless or bone-in; 2 Apples, peeled and chopped; 2 tsp Vinegar, apple cider; 2 tsp Lemon juice; 1 tsp Mustard seeds; 1 Tbsp + 1 Tbsp Oil, cooking; 1 Tbsp Vinegar, apple cider; 2 tsp Mustard, Dijon; 1 tsp Honey; 3 Tbsp Oil, olive; 2 oz Walnuts, halves; 6 oz Arugula; 1/4 cup Cranberries, dried

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

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!

Proteins

Pork, non-ground

Cuisines

American

Ingredients

Metric

Servings:

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

Prep

Make vinaigrette - Whisk together vinegar (portion for salad), mustard, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)
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)
Pork - Tenderize and season with some salt and pepper. (Can be done 1 day ahead)
Apples - Peel and chop apples. Toss with vinegar (portion for pork), lemon juice, and mustard seeds.

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Make

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.
Set pork aside and cover. Let pork rest for 5 minutes. Return skillet to heat.
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.
Just before serving, toss together walnuts, arugula, and dried cranberries. Add vinaigrette until dressed to your liking.
Serve pork with apples on top and salad on the side. Enjoy!

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