- 3/4 cup apple juice
- 1/4 cup plus 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- Kosher salt
- 2 Braeburn or other sweet-tart apples (1 pound)—peeled, cored and sliced 1/4 inch thick
- 3 tablespoons unsalted butter
- Four 1-inch-thick bone-in pork rib chops (3/4 pound each)
- 1 cup chicken stock
- 8 cups mixed torn bitter lettuces, such as chicory, radicchio and Treviso
How to make this recipe
Preheat the oven to 450°. In a saucepan, simmer 1/2 cup of the apple juice over moderate heat until reduced to 1/4 cup, about 5 minutes. Transfer to a bowl to cool. Whisk in 1/4 cup of the oil and the lemon juice; season the dressing with salt and pepper.
In a large cast-iron skillet, heat 1 tablespoon of the oil. Add the apples and cook over moderate heat until blackened all over, about 10 minutes. Transfer to a blender, add the remaining 1/4 cup of apple juice and puree until smooth; keep warm. Wipe out the skillet.
In the skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Season the pork with salt and pepper. Cook 2 of the chops over moderately high heat, turning once, until golden, 6 minutes total; transfer to a plate. Cook the remaining 2 chops in 1 tablespoon each of the butter and oil.
Return all of the chops to the skillet and roast in the oven for 8 to 10 minutes, until an instant- read thermometer inserted in the center registers 140°. Let the chops rest for 15 minutes.
Pour off the oil from the skillet. Add the stock; simmer until slightly thickened, 3 minutes. Whisk in the remaining 1 tablespoon of butter and cook until the sauce thickens, 2 minutes.
In a bowl, toss the greens with half of the apple dressing and season with salt and pepper. Mound the salad on plates and spoon a dollop of the applesauce alongside. Cut the chops off the bones; cut the meat into thick slices. Add the meat to the plates and drizzle with the pan sauce. Pass the remaining apple dressing at the table.
The apple puree can be refrigerated overnight; reheat before serving.
Oregon Pinot Noir.