PORK CHOPS WITH CELERY AND ALMOND SALAD
Steps:
- Combine cranberries and vinegar in a small bowl and set aside.
- Season pork generously with salt, then rub with 1 Tbsp. oil total. Heat a dry medium skillet, preferably cast iron, over medium. Cook pork chops, moving once or twice to hotter areas of skillet, until first side is deeply browned, 6-9 minutes. Turn pork chops and cook until second sides are browned, about 5 minutes. Working one at a time, set chops on fatty side with tongs to melt and brown fat cap, about 1 minute each. At this point an instant-read thermometer inserted into the center of each chop should register 135°F.
- Add thyme, garlic, and butter to skillet and swirl to melt butter. Tilt skillet toward you so butter pools in the pan and spoon foaming butter over chops continuously until butter is browned, about 1 minute. Transfer pork chops, thyme, and garlic to a cutting board and let meat rest while you assemble the salad.
- Combine shallot and a couple of pinches of salt in a large bowl. Pour vinegar from reserved cranberries into bowl. Whisking constantly, gradually add remaining 3 Tbsp. oil. Add cranberries, celery, parsley, almonds, Parmesan, and several pinches of salt; toss to combine.
- Cut along bones to remove meat from pork chops; slice meat 1/2" thick. Transfer meat and bones to a platter along with garlic and thyme, then drizzle any accumulated juices left on cutting board over top. Serve with salad.
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Mathlyne Ruiz
[email protected]This recipe is a great way to use up leftover pork chops. The salad is a nice way to add some freshness to the dish.
Elias Arapahoe
[email protected]I'm not sure what went wrong, but my pork chops were tough and dry. The salad was good though.
Golden Ulaya
[email protected]This recipe was a bit bland for my taste. I think I'll try adding some more spices next time.
Jamirhossain Jesan
[email protected]I'm always looking for new ways to cook pork chops, and this recipe didn't disappoint. The pork chops were cooked perfectly and the salad was a refreshing addition.
Hammad Akram
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The pork chops are fall-off-the-bone tender and the salad is a great way to use up leftover celery.
Rajib Hasan
[email protected]I've made this recipe several times and it's always a hit. The pork chops are always juicy and flavorful, and the salad is a nice light side dish.
MAINUL ISLAM
[email protected]This recipe was easy to follow and the results were delicious. The pork chops were cooked perfectly and the salad was a great accompaniment.
Ali Askari
[email protected]I'm not a big fan of pork chops, but this recipe changed my mind. The pork chops were so flavorful and juicy, and the salad was a perfect complement.
Hussain boss
[email protected]Great recipe! I made it for my family and they loved it. The pork chops were tender and juicy, and the salad was a nice change of pace.
Rihad Khan
[email protected]This recipe is a keeper! The pork chops were cooked to perfection and the salad was the perfect accompaniment. I will definitely be making this again.
Jarin Akther Jarin
[email protected]The pork chops were a bit dry, but the salad was delicious. I'll try brining the pork chops next time to see if that helps.
JA Gazi
[email protected]This pork chop recipe with celery and almond salad was a hit! The pork chops were juicy and flavorful, and the salad was a refreshing and crunchy complement. I highly recommend this dish for a weeknight meal.