Pork Chops with Shaved Brussels Sprouts and Apple Salad

Ingredients

• 2 tablespoon apple cider vinegar
• 2 tablespoon fresh lemon juice from 1 lemon
• 1/4 cup honey
• 1/2 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1/4 cup slivered almonds
• 1 pound Brussels sprouts, ends trimmed, very thinly sliced
• 1 large tart apple, cored, sliced 1/4-inch thick
• 4 thick pork chops, about 1 1/2-inch thick
• 2 tablespoons canola oil

Directions

1. Set an oven rack in the middle position and heat the oven to 350 degrees F. While it warms, whisk the apple cider vinegar, lemon juice, and honey together in a medium bowl. Slowly whisk in the olive oil until the dressing comes together, then season it with salt and pepper.
2. Warm a 12-inch cast-iron skillet over medium heat. Add the almonds and toast them, stirring now and then with a wooden spoon, until they take on a little color. Turn off the burner, lift the almonds out with a spatula, and move them to a large bowl. Clean out the skillet.
3. Add the brussels sprouts and apple slices to the large bowl with the almonds. Pour in 1/4 cup of the dressing and toss until everything is coated. Taste, add more dressing if you’d like, and season with salt and pepper.
4. Sprinkle the pork chops generously with salt and pepper. Put the skillet back over medium-high heat and add the oil. Once the oil is just beginning to smoke, add the chops and sear until the undersides are browned, 3 to 4 minutes. Turn them over and brown the second side, 3 to 4 minutes more. Move the skillet to the oven and cook until an instant-read thermometer inserted into the thickest part of a chop reads 140 degrees F, 2 to 4 minutes longer. Transfer the chops to a plate when they’re done.
5. Pour any fat out of the skillet. Cool it for a minute, then place it over medium heat. Add 1/4 cup of dressing and stir constantly with a wooden spoon, scraping up the browned bits from the pan. Once the dressing has reduced slightly, about 1 minute, turn off the heat.
6. Plate the pork chops with the Brussels sprout and apple salad alongside. Spoon some of the warm dressing from the skillet over the pork chops.