Pork Chops with Endive-Grape Salad
- Level: Easy
- Yield: 4 servings
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- 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
- Total: 35 min
- Active: 30 min
Ingredients
4 bone-in pork chops (about 3/4 inch thick; 6 ounces each)
Kosher salt and freshly ground pepper
2 teaspoons hot paprika
3 slices bacon
1/3 cup buttermilk
1/4 cup mayonnaise
3 tablespoons fresh lemon juice (from 1 to 2 lemons)
3 tablespoons finely chopped fresh chives
2 tablespoons vegetable oil
4 heads Belgian endive, trimmed, halved lengthwise and thinly sliced into half-moons
4 cups torn red leaf lettuce (from about 1/2 head)
1/2 cup red seedless grapes, thinly sliced
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.