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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | pounds | boneless center cut pork chops | 1 | tablespoon | salt | 1 | teaspoon | black pepper | 1/2 | teaspoon | sugar | 2 | tablespoons | olive oil | 1 | large | egg yolks | 1 | clove | garlic minced | 1/4 | cup | red wine vinegar | 1 | tablespoon | Dijon mustard or Horseradish mustard | 1 | teaspoon | honey | 1/2 | cup | olive oil | 8 | cups shredded | Red Leaf Lettuce, Not Shredded | 4 | cups, chopped | Endive or Frisee | 2 | cups | Celeriac | 1 | large (3-1/4\" dia) (approx 2 per lb) | apple, cut into matchsticks | 2 | ounces | grated parmesan or pecorino or asiago | 1/2 | cup, sliced | almonds, smoked |
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Steps
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Sequence
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Step
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| | 1 | PORK CHOPS:
Mix salt, pepper, and sugar in bowl. Sprinkle over pork. Place pork on wire rack inside baking sheet. Chill 8 hours. | | 2 | Bring pork chop to room temp for 1 hr. Preheat oven to 300. Heat a skillet over medium high. Rub pork chop with oil and place in skillet. Cook turning every minute for 5-8 minutes, until brown. Sear edges (3 minutes total). Place on rack and place in oven for 25-35 minutes. | | 3 | SALAD:
after pork chop is removed from oven, whisk egg yolk, garlic, vinegar, mustard, and honey in medium bowl. Add 1/2 C oil. Whisk until emulsified. | | 4 | Toss lettuce, frisee, celery root, apple, cheese, and almonds. Add 3/4 dressing and toss to coat. | | 5 | Cut pork away from bone. Slice 1/2" thick, drizzle with oil and serve with salad. |
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