Pork chops get a bad rap for being dry and flavorless, but by cooking them ever-so-slightly less than we’re taught (130-140° F internal temperature), you can achieve perfect results. The meat continues to cook while it’s resting, giving you a supremely juicy piece of pork with a faint pink tint. For a complete meal, we top these juicy chops with a charred radicchio salad with plump golden raisins and a honeyed white wine vinaigrette. This recipe is impressive and worthy of dinner guests, but comes together in under 40 minutes.
Pork Chops with Warm Radicchio Salad
PREP TIME20 min
COOK TIME10 min
½ cup white wine vinegar
¼ cup golden raisins
2 teaspoons Dijon mustard
1 teaspoon honey
Kosher salt and freshly ground black pepper
3 Tablespoons olive oil
1 Tablespoon grapeseed oil, plus more as needed
4 boneless pork chops, cut 1-inch thick, at room temperature
2 small heads radicchio, halved
1 large celery stalk, plus ½ cup bright green celery leaves
Shaved parmesan cheese, for serving
Flaky sea salt, for sprinkling
In a small saucepan, bring the vinegar and raisins to a boil. Remove from the heat and let cool. Drain the raisins, reserving the vinegar.
In a small bowl, whisk 2 tablespoons of the reserved vinegar with the Dijon mustard and honey. Season with salt and pepper. While whisking constantly, slowly stream in the olive oil until the vinaigrette is thick and emulsified. Season with salt and pepper.
Using a sharp knife, cut two to three slits through the fat cap on the outsides of the chops. (This will prevent your chops from curling up while they cook, giving you a more even sear.) Season the pork chops with salt and pepper.
Preheat a large cast iron skillet over moderately high heat. Add the grapeseed oil. Sear the pork chops in batches, if necessary, until golden brown on the outside and an instant-read thermometer reads between 135° when inserted in the center, about 3 minutes per side. Transfer to a plate and repeat with the remaining pork chops, adding more oil if needed. Cover tightly with aluminum foil and let rest for 5 to 10 minutes.
Meanwhile, sear the radicchio cut side down in the same pan as the pork, cooking over high heat until browned, 2 to 3 minutes. Transfer to a cutting board and roughly chop. In a large bowl, toss the radicchio with the celery, celery leaves, olives and the hydrated golden raisins. Drizzle with some of the vinaigrette and season with salt and pepper.
Arrange the pork chops on a platter, then pile the radicchio salad on top. Garnish with shaved parmesan cheese and sprinkle with flaky sea salt and more black pepper. Serve right away.