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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!

Serves: 2

Prep time: 1 hour

Cook time: 1 hour

Difficulty:  🍳🍳

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)
    • salt 
    • black pepper
    • ‘nade


    • 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!