Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Pork Chops with Endive-Grape Salad
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- Level: Easy
- Total: 35 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 450
- Total Fat
- 32 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 103 milligrams
- Sodium
- 655 milligrams
- Carbohydrates
- 9 grams
- Dietary Fiber
- 3 grams
- Sugar
- 5 grams
- Protein
- 31 grams
We’re always trying to upgrade the simple protein-plus-salad weeknight dinner. For this recipe, we quickly assembled a salad packed with sweet red grapes and crunchy, slightly bitter, endive. A creamy and tangy buttermilk dressing brings those flavors together and works perfectly alongside a juicy pork chop.
- Level: Easy
- Total: 35 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 450
- Total Fat
- 32 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 103 milligrams
- Sodium
- 655 milligrams
- Carbohydrates
- 9 grams
- Dietary Fiber
- 3 grams
- Sugar
- 5 grams
- Protein
- 31 grams
Ingredients
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Directions
- Season the pork chops all over with salt, pepper and the paprika; set aside. Cook the bacon in a medium skillet over medium-high heat, turning occasionally, until browned and crisp, about 5 minutes. Transfer to a paper towel–lined plate.
- Make the salad dressing: Whisk the buttermilk, mayonnaise and 2 tablespoons each lemon juice and chives in a bowl until smooth. Season with salt and pepper; refrigerate until ready to use.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the pork chops and cook until well browned and just cooked through, 3 to 4 minutes per side. Divide among plates and let rest.
- Add the remaining 1 tablespoon lemon juice and 2 tablespoons water to the skillet and scrape up any browned bits. Simmer until reduced slightly, 15 to 30 seconds. Pour the juices evenly over the pork chops.
- Crumble the bacon into a large bowl. Add the endive, lettuce, grapes and buttermilk dressing. Toss to coat and season with salt and pepper. Add the salad to the plates and sprinkle with the remaining 1 tablespoon chives.
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