INGREDIENTS
1 apple, sliced into slivers
1 tbsp red wine vinegar
1-1/3 cups olive oil
2 eggs, whisked
2 pork chops
2 tbsp shallots, minced
mustard greens, chopped
1/2 cup almonds, finely ground or crumbled
sea salt to taste
pepper to taste
DIRECTIONS
In a small mixing bowl, whisk together the shallots and vinegar along with two tablespoons olive oil and a pinch of salt and pepper. Set aside. Place the crushed almonds and eggs into two separate bowls and season each with a pinch of salt and pepper. Working one piece at a time, dip a pork chop in the egg and then roll it in the almonds until covered. Remove to a plate and repeat with the remaining pork. Heat 1/4 cup of the olive oil over medium-high heat in a large nonstick skillet. Fry one chop at a time, continually basting by spooning the hot olive oil over the thicker side of the chop until golden brown and juices run clear when pierced with a fork, about two to two and a half minutes per side; then transfer to the oven to keep warm. repeat with the remaining chop, wiping out the pan and adding 1/4 cup of olive oil. remove to a plate. Add the mustard greens and apples to the vinaigrette and toss until combined. Divide between two plates, top with a pork chop, and serve.
