Seared Pork Chops with Apple and Radicchio Slaw
This pork chop recipe is perfectly in-tune with the Fall season, thanks to the apple and radicchio slaw. We used our Cowboy Rub to season the pork chops, imparting savory notes with a touch of heat. The simple slaw is seasoned using our Lemon Dirty Martini Mix and honey providing tartness, as well as sweetness, that pair well with the succulent chops.
2 large pork chops
1 1/2 teaspoons Big Sur Cowboy Rub
1 1/2 tablespoons Gil’s California Extra Virgin Olive Oil
Apple & Radicchio Slaw:
2 tablespoons Gil’s Lemon Dirty Martini Mix
2 tablespoons honey
1 1/2 cups apples, grated or sliced into thin matchsticks
1 1/2 cups radicchio, shredded
1/4 cup fresh parsley, chopped
1/4 cup fresh scallions, chopped
San Fran Sea Salt and pepper, to taste
Pat pork chops dry with paper towels and thoroughly season with cowboy rub. Heat oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the pork chops, and sear for 3-4 minutes per side or until nicely brown and cooked through. Remove from the skillet and set aside to rest.
Place martini mix and honey in a medium bowl and whisk to combine. Add the apples, radicchio, parsley, and scallions to the bowl and toss to combine with the dressing. Season to taste with salt and pepper. To serve, divide pork chops and slaw between plates.