Date Night Pork Chop

Ingredients

• •1 lb bone-in pork loin chop
• •1 tsp Kosher salt
• •1 tsp black pepper
• •3 tsp honey
• •5 Tbsp extra-virgin olive oil
• •3 Tbsp skin-on hazelnuts
• •1 medium shallot
• •1 whole lemon
• •1 small Pink Lady apple
• •1 large endive
• •1 oz Parmesan
• •shaved
• •broken into small pieces

Cooking Instructions

1. 1.

   Pat pork chop dry with paper towels; season generously with salt and pepper. Let sit at room temperature 1 hour.

   60 min

2. 2.

   Heat a medium skillet, preferably cast iron, over medium. Drizzle 1/2 tsp. honey over 1 side of pork chop, then drizzle with 1 Tbsp. oil. Rub all over; repeat on the other side. Cook until deeply browned, about 3 minutes per side. Turn upright onto fat cap and hold with tongs; cook until browned, about 2 minutes. Reduce heat to low; cook 1 more minute on each side (an instant-read thermometer inserted about 1/2" from bone should register 130°F; cook another minute if needed). Transfer to a cutting board and let rest 10 minutes.

   20 min

3. 3.

   Add hazelnuts and 2 Tbsp. oil to same skillet; cook over medium-low heat, tossing, until nuts are golden, about 3 minutes. Add shallot; season with salt and pepper. Cook, stirring often, until shallot is softened and browned, about 2 minutes. Add remaining 2 tsp. honey and squeeze in juice from a lemon half; toss well. Remove from heat.

   5 min

4. 4.

   Cut around apple core to remove flesh in 3 lobes. Thinly slice 2 lobes (do as you will with remaining apple). Toss apple slices, endive, and Parmesan in a medium bowl; season with salt and pepper. Drizzle with remaining 1 Tbsp. oil, squeeze in juice from remaining lemon half, and toss again.

   5 min

5. 5.

   Cut bone away from pork chop and slice meat 1/2" thick. Arrange on a plate and drizzle juices over. Mound salad alongside and spoon hazelnut mixture over.

   5 min