Pork Chop with Honey-Dijon Apples, Parsley Potatoes & Mixed Greens

Directions

1. Rinse and dry the produce; pat the greens dry if needed.
2. Halve the potatoes and place them in a medium saucepan. Cover with plenty of hot water and bring to a boil; simmer 10–12 minutes until easily pierced, then drain and return to the pot to stay warm.
3. Put a skillet on the stove over medium-high heat to start warming.
4. Pat the pork chops dry and season both sides with salt and pepper.
5. When the skillet is hot, add a little butter and swirl to coat the bottom. Brown the chops 3–4 minutes per side, then transfer to a clean plate and loosely cover with foil.
6. In a medium bowl, peel and slice the onion; peel and mince the garlic. Quarter and core the apple and cut into ¼-inch wedges; add all to the bowl with the onion and garlic.
7. Return the skillet to medium-low heat and cook the onion, garlic, and apple, stirring occasionally, until the onion and apple are soft, about 4–5 minutes.
8. In a separate bowl, whisk together the dressing: vinegar, mayo, Dijon, honey, salt, and pepper. Add halved grape tomatoes and toss to coat.
9. When the onion and apple are soft, pour in 1/2 cup broth and stir in Dijon and honey; simmer until slightly thickened, 3–4 minutes, then remove from heat.
10. Chop parsley leaves and measure 1/2 bunch, then discard stems and mince.
11. Reduce heat on the potatoes and stir in butter and parsley; season with salt and toss until evenly coated, 1–2 minutes.
12. Toss the mixed greens with the dressing and the tomatoes just until lightly dressed, then proceed to plating.
13. To serve, divide the pork chops, apple mixture, potatoes, and salad among plates.