Crispy Pork Chops With Radicchio, Endive and Apple Salad
Note: Hot, crispy pork chops are served with a fresh, flavorful salad made with hearty radicchio and endive and crunchy slices of sweet-tart apple that pairs beautifully with the pork. Panko breadcrumbs are bigger and lighter than the traditional version, which could be substituted. From Meredith Deeds.
• 4 (1/2-in. thick) bone-in pork chops
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/4 c. flour
• 2 eggs, beaten
• 1/2 c. panko breadcrumbs (see Note)
• 1 tbsp. plus 2 tsp. fresh lemon juice
• 1 tbsp. whole-grain mustard
• 1 tsp. honey
• 6 tbsp. olive oil, divided
• 1 medium head radicchio, leaves separated and torn in half
• 2 Belgian endives, leaves separated
• 1 Granny Smith apples, cut into 1/4-in. slices
Season pork all over with salt and pepper. Set 3 shallow bowls on a work surface. Add flour to the first one, beaten eggs to the second and panko to the third.
Dredge each pork chop in flour, then dip both sides in the beaten eggs, then coat the pork chop in the panko crumbs. Repeat with remaining pork chops.
In a large bowl, combine lemon juice, mustard and honey. Drizzle in 3 tablespoons oil, whisking constantly.
In a 12-inch nonstick skillet, heat the remaining 3 tablespoons oil over medium-high heat. Arrange the breaded pork chops in the skillet and cook, turning once, for 5 to 7 minutes or until the pork chop is slightly pink when cut by the bone. Transfer pork chops to serving plates.
Add the radicchio, endive and apple slices to the bowl with the dressing. Toss gently to coat. Serve the salad with the pork chops.
Nutrition information per serving:
Calories 355 Fat 10 g Sodium 470 mg
Carbohydrates 19 g Saturated fat 3 g Total sugars 7 g
Protein 45 g Cholesterol 170 mg Dietary fiber 2 g
Exchanges per serving: 2 vegetable, ½ fruit, 6 lean protein.