| Level: | Easy |
| Total: | 45 min |
| Prep: | 35 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons apple jelly
- 1 teaspoon chopped fresh thyme
- 3 boneless center-cut pork chops (about 11/4 pounds)
- Kosher salt and freshly ground pepper
- 1/2 cup extra-virgin olive oil, plus more for brushing
- 1/2 small red onion, finely diced
- 3 tablespoons whole-grain mustard
- 1/4 cup apple cider vinegar
- 2 heads Boston or Bibb lettuce, torn
- 1 Fuji or Gala apple, diced
- 1 small turnip, peeled and diced
- 3/4 cup crumbled blue cheese
- Chopped fresh parsley, for topping (optional)
Instructions
- Preheat a grill to high. Mix 2 tablespoons apple jelly with the thyme. Season the pork chops with salt and pepper and brush with olive oil on both sides. Grill the chops until marked, about 3 minutes per side. Brush with the jelly-thyme mixture and continue to grill until the chops are cooked through, about 2 more minutes. Set aside to cool.
- Soak the diced onion in a bowl of cold water, about 10 minutes. Meanwhile, whisk the mustard, vinegar and the remaining 1 tablespoon apple jelly in a large bowl and season with salt and pepper. Slowly add 1/2 cup olive oil, whisking until smooth.
- Cut the pork into bite-size pieces and drain the onion. Add the lettuce, apple, turnip, pork, onion and blue cheese to the bowl with the dressing and toss. Top with parsley, if desired.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 828 |
| Total Fat | 56 g |
| Saturated Fat | 16 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 4 g |
| Sugar | 14 g |
| Protein | 56 g |
| Cholesterol | 180 mg |
| Sodium | 1311 mg |
Reviews
This recipe sounds delish, but I REALLY wish you would include the nutrition info with all recipes submitted on this site!
I’d make it again in a pinch.
This salad would work well w/crisp Asian pears instead of apples
Also, a nice fruit salsa, such as pineapple & guava makes a great rub/marinade for the pork
Too much work w/soaking the onions – loose their flavor
Not enough garlic
Too much oil – made the salad too wet – you can place the oil mix on the table & let people add more if they want
Except for cooking pasta, I don’t use salt when cooking – people can add their salt at the table if they need it
Also, a nice fruit salsa, such as pineapple & guava makes a great rub/marinade for the pork
Too much work w/soaking the onions – loose their flavor
Not enough garlic
Too much oil – made the salad too wet – you can place the oil mix on the table & let people add more if they want
Except for cooking pasta, I don’t use salt when cooking – people can add their salt at the table if they need it
I read this receipe and found it to have way too much salt. Yes, salt is a condiment that you can add or subtract from a receipe, but as chefs you need to realize that many of your readers are people who are attempting to cut down the salt in there diet. I also agree with the one comment about there being too much olive oil. I think maybe this receipe needs to be revamped so that it can reflect the cooks of today.
Loved the flavor. I thought it had to much olive oil
I made this tonight for company (never made it before), and we all felt like it was really flavorful and layered. I’d like to get the nutritional information for the recipes in your magazine, though! (Please add!)