The Recipes

Herb-Marinated Pork Chop with Braised Endive

Perfect for a weekend dinner, especially if you plan on drinking tomorrow!

Marinated Pork Chop with Braised Endive


- 1 bone-in, center-cut pork chop
- 3 sprigs of sage, leaves stripped and finely chopped
- 1 head endive
- 1 T. sugar
- 2 T. vinegar (I used an orange balsamic)
- 2 T. olive oil (I had a flavored one.  If you don't have it, just use more regular olive oil.)
- 1/2 apple, peeled and diced
- 1/2 serrano chili pepper, finely diced
- 1 roma tomato, finely diced
- 3/4 c. vegetable stock
- 2 T. onion, diced
- 1 lime, juiced
- salt
- pepper
- olive oil

Combine the sage with 1 T. of olive oil and season with salt and pepper.  I used a mortar and pestle.  Rub it all over the pork chop and put it in a plastic bag for at least 30 minutes in the refrigerator.

Preheat the oven to 400 degrees.

While the oven is preheating, put the sugar and flavored oil and vinegar in a skillet.  Heat and let the sugar dissolve.  Nestle the endive, cut-side down, into the mixture.  Let it sear for 2-3 minutes.  Add the stock, season lightly with salt and pepper, and cover, reducing the heat and letting it simmer for 15 minutes, or until tender.

Next, combine the onion, apple, serrano, tomato, and lime juice.  Season with salt and pepper and set aside.

Heat another T. of olive oil in a skillet.  Remove the pork chop from the marinade and season it with salt and pepper.  Add it to the hot oil and cook it for 2-3 minutes on each side to sear and get a light brown crust.  Transfer to the preheated oven for 5-6 minutes (longer if the pork chop is thicker).  If needed, use a meat thermometer to make sure the pork is 135-140 degrees.  It will continue to cook while it rests.

Plate the pork chop.  Serve the endive alongside.  Top the pork chop with the apple salsa.