Delicious date night pork chop recipe for a special evening

Ingredients for Date night pork chop

• 450 g bone-in pork loin chop (2.5 cm–4 cm thick)

• kosher salt

• freshly ground black pepper

• 15 ml honey, divided

• 75 ml extra-virgin olive oil, divided

• 30 g skin-on hazelnuts, crushed

• 1 medium shallot, finely chopped

• 1 lemon, halved

• 1 small Pink Lady apple

• 1 large or 2 small endive, leaves separated

• 28 g parmesan, shaved, broken into small pieces

How to make Date night pork chop

1. Pat the pork chop dry with paper towels and season generously with salt and pepper. Allow it to sit at room temperature for 1 hour.

2. Heat a medium frying pan, preferably cast iron, over medium heat. Drizzle ½ tsp honey over one side of the pork chop, then drizzle with 1 tbsp oil. Rub the mixture all over the pork chop and repeat on the other side. Cook the pork chop until deeply browned, about 3 minutes per side.

3. Turn the pork chop upright onto the fat cap and hold it with tongs; cook until browned, about 2 minutes. Reduce the heat to low and cook for an additional minute on each side. An instant-read thermometer inserted about 1.5 cm from the bone should register 55°C; cook for another minute if needed. Transfer the pork chop to a cutting board and let it rest for 10 minutes.

4. Add the hazelnuts and 2 tbsp oil to the same frying pan. Cook over medium-low heat, tossing occasionally, until the nuts are golden, about 3 minutes.

5. Add the shallot to the frying pan and season with salt and pepper. Cook, stirring often, until the shallot is softened and browned, about 2 minutes. Add the remaining 2 tsp honey and squeeze in the juice from half a lemon; toss well. Remove from heat.

6. Cut around the apple core to remove the flesh in three lobes. Thinly slice two lobes (use the remaining lobe as desired). Toss the apple slices, endive, and Parmesan in a medium bowl; season with salt and pepper. Drizzle with the remaining 1 tbsp oil, squeeze in the juice from the other half of the lemon, and toss again.

7. Cut the bone away from the pork chop and slice the meat into 1.5 cm thick pieces. Arrange the slices on a plate and drizzle the juices over them. Mound the salad alongside and spoon the hazelnut mixture over the salad.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.