Categories: Meals
Ingredients
- 1 shallot
- 2 sprigs fresh tarragon
- Seasonal ingredients
- 2 1/2 tbsp. olive oil
- 2 tbsp. unsalted butter
- 2 bone-in pork chops, frenched
- 1 tbsp. Dijon
- 1 tbsp. apple cider vinegar
- 3 cups arugula
- Kosher salt and black pepper
- Winter:
- 1 sweet potato, unpeeled, halved lengthwise, then sliced crosswise
- 1 small celery root, trimmed, halved, and sliced crosswise
- Spring:
- 3 baby artichokes, trimmed and quartered
- Summer:
- 2 large peaches, sliced
- Fall:
- 1 Gala apple, unpeeled, sliced
- 1 small bulb fennel, trimmed and sliced
Directions
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Preheat oven to 400.
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Thinly slice the shallot. Roughly chop the tarragon leaves. Prepare the seasonal ingredients.
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On a baking sheet, toss the seasonal ingredients with 1 tbsp. olive oil and salt and pepper. Roast until tender, 12-15 minutes.
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Meanwhile, in a large pan, melt the butter over medium-high heat. Season the pork chops on both sides with salt and pepper. When the butter is foamy, add the pork and cook until browned on the outside and cooked through, 6-8 minutes per side. Remove from the pan and set aside.
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Reduce the heat to medium and add the shallot to the same pan. Saute until softened, about 3 minutes. Remove the pan from the heat.
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In a large bowl, whisk together the mustard, vinegar, and remaining 1 1/2 tbsp. olive oil. Add salt and pepper as needed. Add the arugula, tarragon, and seasonal ingredients and toss to coat the salad.
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Spoon the shallot sauce over the pork and serve with the salad alongside.