Name: Pork Chop with Apple and Celery Root Salad
Yield: 4 servings
Ingredients: 1 double-cut pork chop (1 1/2–2 pounds); 1 tablespoon Diamond Crystal or 1 1/2 teaspoons Morton kosher salt; 1 teaspoon freshly ground black pepper; 1/2 teaspoon sugar; 2 tablespoons olive oil; 1 large egg yolk; 1 garlic clove, finely grated; 1/4 cup red wine vinegar; 1 tablespoon Dijon or horseradish mustard; 1 teaspoon honey; 1/2 cup olive oil, plus more for drizzling; Kosher salt, freshly ground pepper; 8 cups torn red leaf lettuce (from about 1 head); 4 cups torn frisée (from about 1 head); 1/2 small celery root (celeriac), peeled, cut into matchsticks (about 2 cups); 1 apple, cut into matchsticks; 2 ounces Pecorino, shaved; 1/2 cup chopped smoked almonds; Flaky sea salt

Sliced pork chop on a plate next to a plate of apple and celery root salad.

Photo by Gentl & Hyers

For this pork chop recipe, the target temperature for the meat might be lower than what you’re used to. That’s because we believe that when you invest in delicious, humanely raised pork, you deserve to enjoy it at a juicy, tender medium-rare.

Recipe notes

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