Pork Chop with Apple and Celery Root Salad

Ingredients for Pork Chop with Apple and Celery Root Salad

• 1 double-cut pork chop (1 1/2–900g )

• 1 tablespoon Diamond Crystal or 1 1/2 teaspoons Morton kosher salt

• 1 teaspoon freshly ground black pepper

• 1/2 teaspoons sugar

• 2 tablespoons olive oil

• 1 large egg yolk

• 1 garlic clove, finely grated

• 60ml red wine vinegar

• 1 tablespoon Dijon or horseradish mustard

• 1 teaspoon honey

• 120ml olive oil, plus more for drizzling

• Kosher salt, freshly ground pepper

• 8 cups torn red leaf lettuce (from about 1 head)

• 400g torn frisée (from about 1 head)

• 1/2 small celery root (celeriac), peeled, cut into matchsticks (about 475ml )

• 1 apple, cut into matchsticks

• 60g Pecorino, shaved

• 70g chopped smoked almonds

• Flaky sea salt

Pat pork chop dry with paper towels. Mix salt, pepper, and sugar in a small bowl; sprinkle all over pork. Place pork on a wire rack set inside a rimmed baking sheet so it’s resting on its side with bone sticking upright and chill, uncovered, at least 8 hours and up to 1 day.

Let pork chop sit at room temperature at least 1 hour for even roasting.

Preheat oven to 149°C. Heat a large skillet, preferably cast iron, over medium-high. Rub chop all over with oil and carefully place in skillet; reserve rack and baking sheet. Cook chop, turning every minute or so, until deeply browned on both sides, 5–8 minutes. Turn on its side and sear edges and fat cap until browned, about 3 minutes total. Transfer back to rack, place in oven, and roast until a thermometer inserted into the centre of chop about 1" from bone registers 54°C, 25–35 minutes (use a probe thermometer if you’ve got one, or use an instant-read thermometer and check every few minutes after pork has been roasting 20 minutes). Transfer pork to a cutting board; let rest 15–20 minutes.

While the pork is resting, whisk egg yolk, garlic, vinegar, mustard, and honey in a medium bowl. Gradually add 120ml oil, whisking until dressing is emulsified (it should be the consistency of double cream). Season with kosher salt and pepper.

Toss lettuce, frisée, celery root, apple, Pecorino, and almonds in a large bowl; season with kosher salt and pepper. Add about three-quarters of dressing and toss to coat; add more dressing to taste and season with more kosher salt and pepper.

Use a thin-bladed knife to cut pork chop away from rib bone, then cut between bones to separate into 2 ribs (or don’t, and greedily eat both bones in the kitchen before serving others, because you’re the cook and you deserve it). Slice chop 1/2" thick, drizzle with oil, and sprinkle with sea salt. Serve with salad.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.