Pork Chop with Apple and Celery Root Salad
A succulent double-cut pork chop served alongside a fresh and crunchy salad featuring apple, celery root, and mixed greens. The dish is complemented by a rich homemade vinaigrette and topped with shaved Pecorino and smoked almonds.
Ingredients
- •1 piece double-cut pork chop (1 1/2-2 pounds)
- •1 tablespoon Diamond Crystal or 1 1/2 teaspoons Morton kosher salt
- •1 teaspoon freshly ground black pepper
- •½ teaspoon sugar
- •2 tablespoons olive oil
- •1 piece large egg yolk
- •1 clove garlic clove, finely grated
- •¼ cup red wine vinegar
- •1 tablespoon Dijon or horseradish mustard
- •1 teaspoon honey
- •½ cup olive oil, plus more for drizzling
- •1 to taste Kosher salt, freshly ground pepper
- •8 cups torn red leaf lettuce (from about 1 head)
- •4 cups torn frisée (from about 1 head)
- •½ piece small celery root (celeriac), peeled, cut into matchsticks (about 2 cups)
- •1 piece apple, cut into matchsticks
- •2 ounces Pecorino, shaved
- •½ cup chopped smoked almonds
- •1 to taste Flaky sea salt
Cooking Instructions
- 1.
Pat pork chop dry with paper towels. Mix salt, pepper, and sugar in a small bowl; sprinkle all over pork. Place pork on a wire rack set inside a rimmed baking sheet so it's resting on its side with bone sticking upright and chill, uncovered, at least 8 hours and up to 1 day.
480 min
- 2.
Let pork chop sit at room temperature at least 1 hour for even roasting.
60 min
- 3.
Preheat oven to 300°F. Heat a large skillet, preferably cast iron, over medium-high. Rub chop all over with oil and carefully place in skillet; reserve rack and baking sheet. Cook chop, turning every minute or so, until deeply browned on both sides, 5-8 minutes. Turn on its side and sear edges and fat cap until browned, about 3 minutes total. Transfer back to rack, place in oven, and roast until a thermometer inserted into the center of chop about 1" from bone registers 130°F, 25-35 minutes (use a probe thermometer if you've got one, or use an instant-read thermometer and check every few minutes after pork has been roasting 20 minutes). Transfer pork to a cutting board; let rest 15-20 minutes.
60 min
- 4.
While the pork is resting, whisk egg yolk, garlic, vinegar, mustard, and honey in a medium bowl. Gradually add 1/2 cup oil, whisking until dressing is emulsified (it should be the consistency of heavy cream). Season with kosher salt and pepper.
10 min
- 5.
Toss lettuce, frisée, celery root, apple, Pecorino, and almonds in a large bowl; season with kosher salt and pepper. Add about three-quarters of dressing and toss to coat; add more dressing to taste and season with more kosher salt and pepper.
10 min
- 6.
Use a thin-bladed knife to cut pork chop away from rib bone, then cut between bones to separate into 2 ribs (or don't, and greedily eat both bones in the kitchen before serving others, because you're the cook and you deserve it). Slice chop 1/2" thick, drizzle with oil, and sprinkle with sea salt. Serve with salad.
10 min
