Chef Linton Hopkins of Restaurant Eugene – Atlanta
Yield: 6 Servings
3 Tablespoons peanut oil
6 10-ounce bone in rack pork chops
Salt and fresh ground pepper
3 Fuji apples, cut into eighths
1 Tablespoon honey
4 Tablespoons olive oil
1 pound baby kale, stems removed
2 Tablespoons lemon juice
Heat peanut oil in an iron skillet over high heat. Season the pork with salt and pepper, and cook until medium. Remove from skillet to keep warm. Add the apples and saute until golden brown. Add the honey.
Heat olive oil in a skillet to smoking. Add the kale and cook until wilted. Season with salt and lemon juice. Serve with the pork chops and apples.
Round Out the Meal:
With roasted onions.
Wine Pairing:
An Alsatian Reisling such as Marcel Deiss.