Date Night Pork Chop

Ingredients for Date Night Pork Chop

• 1 (1-lb.) bone-in pork loin chop (1"–1 1/2" thick)

• Koshersalt

• Nymalen svartpeppar

• 3 teaspoons honey, divided

• 80ml extra-virgin olive oil, divided

• 3 tablespoons skin-on hazelnuts, crushed

• 1 medium shallot, finely chopped

• 1 citron, halverad

• 1 small Pink Lady apple

• 1 large or 2 small endive, leaves separated

• 30g Parmesan, shaved, broken into small pieces

Pat pork chop dry with paper towels; season generously with salt and pepper. Let sit at room temperature 1 hour.

Heat a medium skillet, preferably cast iron, over medium. Drizzle 1/2 teaspoons honey over 1 side of pork chop, then drizzle with 1 tablespoon oil. Rub all over; repeat on the other side. Cook until deeply browned, about 3 minutes per side. Turn upright onto fat cap and hold with tongs; cook until browned, about 2 minutes. Reduce heat to low; cook 1 more minute on each side (an instant-read thermometer inserted about 1/2" from bone should register 54°C; cook another minute if needed). Transfer to a cutting board and let rest 10 minutes.

Add hazelnuts and 2 tablespoons oil to same skillet; cook over medium-low heat, tossing, until nuts are golden, about 3 minutes. Add shallot; season with salt and pepper. Cook, stirring often, until shallot is softened and browned, about 2 minutes. Add remaining 2 teaspoons honey and squeeze in juice from a lemon half; toss well. Remove from heat.

Cut around apple core to remove flesh in 3 lobes. Thinly slice 2 lobes (do as you will with remaining apple). Toss apple slices, endive, and Parmesan in a medium bowl; season with salt and pepper. Drizzle with remaining 1 tablespoon oil, squeeze in juice from remaining lemon half, and toss again.

Cut bone away from pork chop and slice meat 1/2" thick. Arrange on a plate and drizzle juices over. Mound salad alongside and spoon hazelnut mixture over.

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