Name: Pork Chops with Radicchio Slaw
Total time: 30 min
Ingredients: 1 tablespoon balsamic vinegar; Salt and pepper; 1/4 cup extra-virgin olive oil; 1 small head radicchio (6 ounces), sliced thin; 1 fennel bulb, stalks discarded, bulb halved, cored, and sliced thin; 1 grapefruit, peeled and segmented; 1/2 cup pitted kalamata olives, halved; 2 tablespoons minced fresh parsley; 2 scallions, sliced thin; 4 (6- to 8-ounce) boneless pork chops, 3/4 to 1 inch thick, trimmed

Why This Recipe Works

Searing the pork chops in a smoking pan ensures a great crust and a moist interior. Preparing the slaw before cooking the pork allows the radicchio to soften and the flavors to meld.

Before You Begin

Preparing the slaw before cooking the pork allows the radicchio to soften and the flavors to meld.

Instructions

Combine vinegar, ½ teaspoon salt, and ¼ teaspoon pepper in bowl. Slowly whisk in 3 tablespoons oil until emulsified. Toss radicchio, fennel, grapefruit, olives, parsley, and scallions with vinaigrette in large bowl; set aside.

Pat pork chops dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Cook chops until well browned and meat registers 145 degrees, 5 to 6 minutes per side. Transfer to platter, tent loosely with aluminum foil, and let rest for 5 minutes. Serve chops with slaw.