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Gallery Pork Chops with Endive Salad and Caraway Mustard Recipe Summary prep: 25 mins total: 25 mins Servings: 4
Ingredients Ingredient Checklist 2 tablespoons olive oil 4 boneless pork loin chops (6 to 8 ounces each) Coarse salt and ground pepper 1/4 cup Dijon mustard 1/4 cup mayonnaise 1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice 1/2 teaspoon caraway seeds, crushed 3 heads endive, halved, cored, and thinly sliced 1 cup fresh parsley leaves
Cook’s Notes To crush caraway seeds, chop them with a knife or place in a plastic bag and pound them with a meat mallet. For more flavor, toast the seeds briefly in a dry skillet. Halve the endive heads lengthwise with a sharp paring knife, then cut out the core from each half.
Gallery Pork Chops with Endive Salad and Caraway Mustard
Recipe Summary prep: 25 mins total: 25 mins Servings: 4
Gallery
Pork Chops with Endive Salad and Caraway Mustard
Pork Chops with Endive Salad and Caraway Mustard
Pork Chops with Endive Salad and Caraway Mustard
Recipe Summary prep: 25 mins total: 25 mins Servings: 4
Recipe Summary
prep: 25 mins total: 25 mins
Servings: 4
prep: 25 mins
total: 25 mins
prep:
25 mins
total:
Servings: 4
4
Ingredients
Ingredients
- 2 tablespoons olive oil 4 boneless pork loin chops (6 to 8 ounces each) Coarse salt and ground pepper 1/4 cup Dijon mustard 1/4 cup mayonnaise 1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice 1/2 teaspoon caraway seeds, crushed 3 heads endive, halved, cored, and thinly sliced 1 cup fresh parsley leaves
Directions
In a large skillet, heat 1 tablespoon oil over medium-high. Season pork with salt and pepper and cook until cooked through, 4 to 5 minutes per side. Transfer pork to a plate and let rest 5 minutes.
Meanwhile, in a small bowl, stir together mustard, mayonnaise, lemon zest, and caraway seeds and season with salt and pepper.
In a large bowl, whisk together 1 tablespoon oil and lemon juice; season with salt and pepper. Add endive and parsley and toss to combine. Serve pork with salad and mustard sauce.
Cook’s Notes To crush caraway seeds, chop them with a knife or place in a plastic bag and pound them with a meat mallet. For more flavor, toast the seeds briefly in a dry skillet. Halve the endive heads lengthwise with a sharp paring knife, then cut out the core from each half.
Cook’s Notes
To crush caraway seeds, chop them with a knife or place in a plastic bag and pound them with a meat mallet. For more flavor, toast the seeds briefly in a dry skillet. Halve the endive heads lengthwise with a sharp paring knife, then cut out the core from each half.
Reviews
Add Rating & Review
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All Reviews for Pork Chops with Endive Salad and Caraway Mustard
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pork Chops with Endive Salad and Caraway Mustard
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
