Pork Chops with Endive Salad and Caraway Mustard


  • 1 cup fresh parsley leaves
  • 3 heads endive, halved, cored, and thinly sliced
  • ½ teaspoon caraway seeds, crushed
  • 1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
  • ¼ cup mayonnaise
  • ¼ cup Dijon mustard
  • Coarse salt and ground pepper
  • + 2 more ingredients
    • 4 boneless pork loin chops (6 to 8 ounces each)
    • 2 tablespoons olive oil

1. In a large skillet, heat 1 tablespoon oil over medium-high. Season pork with salt and pepper and cook until cooked through, 4 to 5 minutes per side. Transfer pork to a plate and let rest 5 minutes. 2. Meanwhile, in a small bowl, stir together mustard, mayonnaise, lemon zest, and caraway seeds...

View full recipe at SpringPad


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