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Nutrition Facts

Instructions

• STEP 1

  Preheat a skillet over medium heat.

• STEP 2

  While the skillet heats up, roughly chop walnuts.

  • ¼ cup walnuts

• STEP 3

  Once the skillet is hot, add walnuts and cook, stirring constantly, until lightly browned, 2-3 minutes. Transfer to a small bowl and set aside to cool. (Reserve skillet for later use.)

• STEP 4

  Place maple syrup, Dijon, salt, and pepper in another small bowl. Whisk to combine the maple-Dijon sauce and set aside.

  • 1 tbsp pure maple syrup
  • 2 tsp Dijon mustard
  • ⅛ tsp salt
  • ⅛ tsp black pepper

• STEP 5

  Wipe the skillet clean with paper towels, then return to medium-high heat.

• STEP 6

  While the skillet heats up, pat the pork chops dry with paper towels and place on a plate; season with salt and pepper on both sides.

  • 2 pork chops, bone-in
  • ¼ tsp salt
  • ⅛ tsp black pepper

• STEP 7

  Once the skillet is hot, add oil and swirl to coat the bottom. Add chops and pan-fry until golden brown and cooked through, 3-4 minutes per side. Remove from heat.

  • 1 tsp extra virgin olive oil

• STEP 8

  Meanwhile, wash and dry the fresh produce.

  • 1 lemon
  • 2 fennel bulbs
  • 1 Granny Smith apple
  • ½ small bunch Italian (flat-leaf) parsley

• STEP 9

  Juice lemon into a medium bowl. Add oil, salt, and pepper, then whisk to combine the dressing.

  • 1 tbsp extra virgin olive oil
  • ⅛ tsp salt
  • ⅛ tsp black pepper

• STEP 10

  Trim off root end and stalks of the fennel, leaving only the white bulbs. Halve fennel bulbs lengthwise, then slice crosswise into thin half-moons. Add to the bowl with the dressing.

• STEP 11

  Quarter, core, and thinly slice apple. Add to the bowl.

• STEP 12

  Shave parsley leaves off the stems; discard stems and roughly chop the leaves. Add to the bowl, along with cooled walnuts, and gently toss to combine the salad.

• STEP 13

  To serve, divide pork chops and salad between plates. Drizzle chops with maple-Dijon sauce. Enjoy!