Recipe: Crispy Pork Chops With Radicchio, Endive and Apple Salad

Serves 4.

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 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

• 1 Granny Smith apples, cut into 1/4-in. slices

Directions

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.

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:

Calories355Fat10 gSodium470 mg

Carbohydrates19 gSaturated fat3 gTotal sugars7 g

Protein45 gCholesterol170 mgDietary fiber2 g