Pork chop with spicy pickled peppers, potatoes, and a Dijon-vinaigrette salad
A fresh take on a classic meal. Not in the mood to accompany your pork chop with salad or potatoes? Feel free to experiment with your own sides, and don’t forget to tag us @nadesauce!
Prep time: 1 hour
Cook time: 1 hour
Note: Don’t have red wine vinegar on hand for the salad? Substitute one-to-one with white wine vinegar or lemon juice.
1 tbsp Dijon mustard
- 1 tbsp yuzu kosho
- 2 tbsp red wine vinegar
- 5 turns black pepper from a mill
- ½ cup extra virgin olive oil
- 1 bunch Tuscan kale, stem removed, sliced ½ inch thick
- ½ pound brussels sprouts, trimmed clean and sliced very thin
- 2 tbsp dill, chopped
- 2 tbsp pecans, toasted
- 2 lbs baby Yukon potatoes, halved or quartered
- 5 cloves garlic, peeled with germs removed
- 2 shallots, peeled, halved or quartered
- ½ tbsp extra virgin olive oil
- 1 tbsp butter, cold, cut into chunks
- 2 sprigs rosemary
- 5 spring parsley
- 2 pork chops, bone-in, center-cut
- ½ jar pepperoncini in vinegar, drained
- 2 tbsp butter
- 2 tbsp chives, minced (optional)
- black pepper
- Preheat oven to 400°F.
- With a whisk or milk frother, whisk together the Dijon, yuzu kosho, and vinegar until combined and then stream in oil to emulsify.
- Combine kale, brussels sprouts, dill, and pecans in a large bowl.
- Toss with dressing to your preference.
- In a large skillet on high heat, add 2 tbsp of olive oil ‘til just barely smoking, add garlic, shallot, potatoes and season them with salt and fresh cracked black pepper.
- Place in oven, adding 2 tbsp of butter around the potatoes, and roast.
- Season chops with salt and pepper.
- Preheat skillet to very hot, then add the pork chops.
- Sear one side for 2 minutes, then flip and sear for another 2 minutes, continuing to flip every minute until desired temperature is reached.
- Add ‘nade and peppers to the pan, and fold in butter to emulsify.
- Serve alongside potatoes and salad, pouring ‘nade, pepper sauce, and peppers over the chop. Enjoy!