Pork chops with frisée-apple salad

Tantalize your taste buds with this delightful pork chops dish featuring a flavorful frisée-apple salad. A perfect balance of savory and sweet!

Ingredients:

• 2 Fresno chiles, thinly sliced
• ½ cup white wine vinegar
• 1 Tbsp. honey
• Kosher salt
• 4 ½"-thick bone-in pork rib chops (about 2 lb.)
• Freshly ground black pepper
• 2 Tbsp. all-purpose flour
• 5 Tbsp. extra-virgin olive oil, divided
• 2 large shallots, finely chopped
• 1 cup low-sodium chicken or vegetable broth
• 4 Tbsp. unsalted butter
• 1 large bunch frisée, torn
• 1 small apple (such as Fuji or Gala), thinly sliced

Instructions:

1. Place 2 thinly sliced Fresno chiles in a small heatproof bowl. Combine ½ cup of white wine vinegar with 1 tablespoon of honey in a small saucepan and add a generous pinch of kosher salt. Bring the mixture to a boil on medium-high heat, stirring constantly, and then pour it over the chiles. Set it aside.
2. Dry off four ½-inch-thick bone-in pork rib chops (around 2 pounds) using paper towels. Season them all over with salt and freshly ground black pepper, then lightly dust both sides with 2 tablespoons of all-purpose flour for coating.
3. In a large cast-iron skillet, heat 2 tablespoons of extra-virgin olive oil over medium-high heat. Working in 2 batches and adding 1 tablespoon of extra-virgin olive oil between batches, sauté the pork chops, turning them every 2 minutes, until they are golden brown and fully cooked, approximately 6 to 9 minutes per batch. Transfer them to a large plate.
4. Add 2 finely chopped large shallots to the fat in the skillet; season them with salt. Cook the shallots, stirring, until softened, which takes about 1 minute. Pour in 1 cup of low-sodium chicken or vegetable broth and bring it to a boil, deglazing the pan by scraping up any browned bits. Cook and stir regularly until the liquid reduces by two-thirds, around 1 minute. Stir in 4 tablespoons of unsalted butter and any juices that have accumulated from the pork on the plate. Stir and cook until the butter is melted and the sauce is well combined and slightly thickened, typically around 2 minutes. Season with salt and pepper.
5. In a large bowl, mix together 1 large bunch of torn frisée, 1 thinly sliced small apple (such as Fuji or Gala), the drained reserved pickled chiles, 3 tablespoons of pickling liquid, and the remaining 2 tablespoons of extra-virgin olive oil. Season with salt and pepper.
6. Arrange the pork chops on the serving platter alongside the salad.

Summary:

• Calories: 2565 kcal
• Fat: 176 g
• Protein: 151 g
• Carbs: 92 g
• Potassium: 3764 mg
• Magnesium: 273 mg