Pork Chops with Endive & Three Hills Cuvée Pinot Noir
For this recipe, we sourced our pork from a local producer, Campfire Farms. We gravitate toward working with thick-cut bone-in chops because the delectable strip of tenderloin next to the bone imparts so much flavor. I also wanted to accent the dish with one of our favorite Pacific Northwest ingredients, the hazelnut. To this, we’ve added a simple, composed salad of endive and Honeycrisp apple along with a citrusy dressing that includes a dash of one of our favorite stealth ingredients, Calabrian chili oil, lending just a touch of warm spice to balance the sweetness of the honey.
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FOR THE PORK
2 bone-in pork chops
salt and pepper to taste
2 teaspoons honey
3 tablespoons hazelnuts
2 tablespoons extra virgin olive oil
FOR THE SALAD
2 Belgian endives washed, leaves trimmed from the stem
1 teaspoon honey
1 teaspoon stone ground mustard
a drizzle of Calabrian chili oil
1/4 cup extra-virgin olive oil
juice from 1/2 lemon
1 Honeycrisp apple halved, cored, and thinly sliced
salt and pepper to taste
12″ cast iron skillet
Season the pork chops with salt and pepper, then allow them to sit until they come to room temperature.
While the pork is coming to temperature, warm up a cast iron skillet over medium heat. Roughly chop the nuts then toast them in the skillet, stirring for 2-3 minutes until they are golden brown and fragrant. Set aside. Wipe out the skillet.
Drizzle honey over each chop, then massage it in until the chops are evenly coated on both sides, the honey helps to caramelize the chops as they cook. Add the olive oil to the skillet and heat the skillet to medium-high until the oil begins to shimmer. Lay each chop in the skillet, taking care not to move them until the surface of the meat has released from the pan, and they are dark brown and caramelized about 3 minutes. Turn and cook the second side, then flip each chop on its end to sear the fat cap, around 2-3 minutes.
Transfer the chops to a cutting board. Insert a meat thermometer into the center of each chop. The temperature should register at 145° F. If the temperature is lower than 145°, return the chops to the skillet and continue to cook for another 3-5 minutes until they reach the correct temperature. Once the chops have reached temperature, cover them with aluminum foil and allow them to rest for 5-10 minutes.
While the chops are resting, whisk together the honey, stone ground mustard, Calabrian chili oil, lemon juice, and olive oil.
Halve the apple and remove the core. Cut each half into thin slices. Place the endive leaves and apple slices in a large bowl and toss with the dressing. Season with salt and pepper.
Remove the foil from the chops, then slice the bone away from the meat and cut the meat into 1/2 strips. Transfer each chop to a plate. arrange the endive and apple mixture next to each chop, then spoon the hazelnuts over the top. Serve immediately.