With Fennel Apple Salad and Lemon, Dijon and Thyme Vinaigrette
Prep & Cook Time:20-30 min.
Cook Within:6 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Crunchy almond crusted chops? Yes please! Serve them with a salad that includes the complementary flavors of apple, fennel, and arugula? Now we're talking. A super quick and easy weeknight dinner awaits!
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Season the Chops
Rinse pork chops and pat dry. Season pork chops with a pinch of salt and pepper on each side. Spoon almond flour evenly over both chops. Use the heel of your hand to firmly press flour onto each chop. Wash hands thoroughly after touching raw fish and meat. We also recommend using a separate cutting board for meats and fish to avoid cross-contamination.
Cook the Chops
Heat a medium pan over medium heat. Add 1 Tbsp. olive oil and chops. Cook for 1 minute, and then add butter. Tilt pan to disperse butter, cover with a lid or foil, and cook for 4 minutes. Turn chops and cook for another 4-5 minutes uncovered, until golden brown and they reach a minimum internal temperature of 145 degrees. Set aside to rest. Resting meat allows the juices to redistribute throughout meat, which results in a juicier chop.
Prepare the Ingredients
While chops cook, thoroughly rinse produce and pat dry. Stem thyme and mince. Quarter apple, core, and cut into ¼" slices. Trim top and bottom of fennel bulb, quarter lengthwise, remove tough core from each slice, and cut into ¼" slices. Peel shallot and cut into 1/8" slices. Zest half of lemon, then halve and squeeze juice from entire lemon. Fennel has an slight anise, or licorice flavor that is a natural pairing with pork.
Make the Dressing
In a mixing bowl, combine Dijon mustard, thyme, lemon zest, 3 Tbsp. lemon juice, 2 Tbsp. olive oil, and salt and pepper (to taste).
Make the Salad
Add shallots, apples, fennel, and arugula to bowl with dressing. Toss to evenly coat, taste and season again with salt and pepper if desired.
Plate the Dish
Place salad on a plate. Slice pork chop and arrange over salad.
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