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Pan-Fry

Skillet Pork Chops with Fall Panzanella
Ingredients
3 Tbsp. white wine vinegar
2 Tbsp. olive oil
1 garlic clove, minced
3 cups torn Nature's Promise Rosemary Olive Oil Fresh Baked Artisan Loaf
Salt and pepper
4 (6-oz.) boneless center-cut pork chops
2 1/2 cups cauliflower florets
2 Gala or Fuji apples, cored and cut into 3/4"-thick wedges
1 yellow onion, cut into 3/4"-thick wedges
1 1/16 &Foodname11/2 cup Hannaford No Salt Added 99% Fat Free Chicken Stock
2 cups chopped curly kale
1/4 cup Taste of Inspirations Crumbled Goat Cheese
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Skillet Pork Chops with Fall Panzanella

Skillet Pork Chops with Fall Panzanella

Skillet Pork Chops with Fall Panzanella
Two Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:20 minutes
  • Cook Time:20 minutes
directions
1. Place a rack in upper-middle of oven and heat to 400 degrees. In a small bowl, whisk vinegar, 1 tablespoon oil, and the garlic; set aside. On a baking sheet, toss bread with 1 1/2 teaspoons oil; season with salt and pepper. Transfer to oven and bake until golden, about 10 minutes.
2. Meanwhile, pat pork dry and season with salt and pepper. Heat remaining 1 1/2 teaspoons oil in a large ovenproof skillet over medium-high until just smoking. Add pork and cook, turning once, until browned, about 2 minutes per side; transfer to a plate.
3. Reduce heat to medium, add cauliflower, apples, and onion to skillet, and season with salt and pepper; cook, stirring frequently, until vegetables begin to soften, about 5 minutes. Carefully add stock, scraping brown bits from bottom, then return pork to skillet and transfer to oven. Roast until vegetables are softened and centers of chops register 145 degrees, about 10 minutes.
4. Place a pork chop on each plate, then add kale, toasted bread, and vinegar mixture to vegetables in skillet and toss gently until coated. Divide mixture among plates and top with goat cheese.
Source: Hannaford fresh Magazine, October - November 2020
 
 
 
 
 
 
 
 
 
 
 
 
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