Recipe · 25 min
Seared Sage Pork Chop with Crunchy Apple, Celery & Pumpkin Seed Salad
- 25 min
- 2–6 servings
- 603 kcal / serving
A crisp, tangy pork chop rests atop a crunchy salad of apple, celery, greens, and pumpkin seeds, dressed with a bright lemon-Dijon mixture. It comes together quickly for a satisfying weeknight meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 2 stickscelery
- ½ small bunchfresh dill
- 1Gala apple
- ½lemon
- 2pork chops, bone-in
- ⅛ cuppumpkin seeds
- ½shallot
- ½ (5 oz) pkgspring mix (mixed greens)
- Gala apples
- lemons
- shallots
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, pure maple syrup, sage, dried, salt
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · measuring cups · measuring spoons · mixing bowls · nonstick skillet · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: pork chops
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 2 stickscelery
- ½ small bunchfresh dill
- 1Gala apple
- ½lemon
- ½shallot
- ½ (5 oz) pkgspring mix (mixed greens)
- Gala apples
- lemons
- shallots
Meat & seafood
- 2pork chops, bone-in
Pantry & dry goods
- ⅛ cuppumpkin seeds
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| celery | 2 sticks | 4 sticks | 6 sticks |
| fresh dill | ½ small bunch | 1 small bunch | 1 small bunch |
| Gala apple | 1 | ||
| lemon | ½ | 1 | 1 ½ |
| pork chops, bone-in | 2 | 4 | 6 |
| pumpkin seeds | ⅛ cup | ¼ cup | ½ cup |
| shallot | ½ | 1 | 2 |
| spring mix (mixed greens) | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| Gala apples | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Whisk lemon juice with olive oil, Dijon, maple syrup, salt, and pepper to make a dressing and set it aside.
- Shave dill leaves from the stems, mince, and add to the dressing; stir to combine.
- Thinly slice the shallot into half-moons and fold into the dressing, then set aside.
- Preheat a nonstick skillet over medium-high heat.
- Pat the pork chops dry and season both sides with salt, pepper, and dried sage.
- Once the skillet is hot, add a little oil to coat the bottom, then sear the chops 3–4 minutes per side until golden and cooked through; remove from heat.
- In a separate bowl, trim celery and slice crosswise into ½-inch pieces, then toss with the dressing and shallots.
- Core and quarter the apples, then dice them and add to the salad bowl.
- Add the spring mix to the bowl and toss everything together to combine.
- Divide the pork chops and the salad between plates, scatter pumpkin seeds over the salad, and serve.
Two tips
- You can prep the dill, shallot, celery, and apples ahead if needed, keeping them refrigerated until ready to combine.
- For a lighter serving, substitute a portion of the salad greens with an extra handful of celery or add a squeeze of lemon over the finished dish.
Nutrition per serving
- Calories
- 603 kcal
- Protein
- 45 g
- Carbs
- 21 g
- Fat
- 38 g
- Fiber
- 5 g
- Sodium
- 164 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.