Pork Chop with Honey-Dijon Apples, Parsley Potatoes & Mixed Greens

Boneless pork chops pan-fried and topped with a honey-Dijon apple-onion sauté, served with buttery parsley new potatoes and a mixed-greens salad with tomatoes and vinaigrette.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Step 2

Halve potatoes, place in a large pot, cover with hot water (from the tap), and bring to a boil. Once boiling, reduce heat to medium and simmer until potatoes can be easily pierced with a fork, 10–12 minutes. Drain and return to the pot; cover to keep warm.

Step 3

Meanwhile, preheat a large skillet over medium-high heat.

Step 4

While the skillet heats up, pat the pork chops dry with paper towels and place on a plate; season with salt and pepper on both sides.

Step 5

Once the skillet is hot, add butter and swirl to coat the bottom. Working in batches if necessary, add chops and pan-fry until golden brown and cooked through, 3–4 minutes per side. Transfer to a clean plate and loosely cover with aluminum foil.

Step 6

While the chops are cooking, peel, halve, and thinly slice onions into half-moons; peel and mince garlic. Place both in a large bowl.

Step 7

Quarter and core apples, then slice into 1/4-inch thick wedges; add to the bowl with the onion and garlic.

Step 8

When the chops are done, return the skillet (with cooking juices) to medium-low heat. Add onion, garlic, and apple; cook, stirring occasionally, until the onion and apple are soft, 6–7 minutes. (Reserve bowl for the next step.)

Step 9

Meanwhile, place vinegar, mayo, 1 tbsp Dijon, 1 1/2 tsp honey, 1/2 tsp salt, and black pepper in the reserved bowl; whisk to combine the dressing.

Step 10

Halve tomatoes lengthwise and add to the bowl with the dressing; set aside.

Step 11

When the onion and apple are soft, add broth, remaining Dijon (2 tbsp), and honey (1 tbsp) to the skillet; bring to a simmer and cook, stirring occasionally, until slightly thickened, 5–6 minutes. Remove from heat.

Step 12

Meanwhile, shave parsley leaves off the stems; discard stems and mince the leaves.

Step 13

Return the pot with potatoes to low heat; add butter (3 tbsp), parsley, and 1/2 tsp salt. Cook, stirring frequently, until butter and parsley coat the potatoes, 2–3 minutes. Remove from heat.

Step 14

Add mixed greens to bowl with dressing and tomatoes; toss to combine the salad.

Step 15

To serve, divide pork chops, apple sauté, potatoes, and salad between plates. Enjoy!