Pork Chops with Caramelized Apples, Celery & Spiced Walnuts

Yield 4
RECIPE Ingredients
  • 2 tablespoons grapeseed oil, plus 1 teaspoon
  • 4 Berkshire Pork Milanese Chops
  • Salt & coarsely-ground black pepper
  • 1 dense apple, such as Honeycrisp or Granny Smith, cored and cut into 12 wedges
  • 1 tablespoon sugar
  • 2 teaspoons unsalted butter
  • 1/4 teaspoon fresh thyme, chopped
  • 2 small celery stalks, peeled and sliced very thinly on the diagonal (save any tender leaves and use those, too)
  • 1/4 cup fresh parsley leaves, whole
  • 1 teaspoon extra-virgin olive oil, plus more if needed
  • Fresh lemon juice


  • 1/2 cup walnuts
  • 1/4 tsp grapeseed oil
  • 1/4 tsp sugar
  • 1/4 tsp ground cayenne
  • Kosher salt
Recipe notes
This baked pork chop recipe is easy to cook. Served with caramelized apples and a crunchy celery and parsley salad for bright contrast, it's a keeper.
RECIPE Preparation
  1. Heat oven to 350 degrees F.
  2. Heat 2 tablespoons of the grapeseed oil in a large skillet over medium-high heat. Season the pork chops well with salt and pepper. Add them to the pan and cook without moving them until well browned on one side. Turn the chops over and cook the other side for 1 to 2 minutes. Transfer the pan to the oven and finish cooking the chops, 5 to 6 minutes. The pork chops are done when they’re still a little pink inside and an instant-read thermometer reads between 140 and 145 degrees F. Transfer the chops to a plate or platter and let them rest in a warm spot for 5 to 6 minutes before serving.
  3. While the pork finishes cooking, caramelize the apples. Toss the apple wedges with the sugar. Heat the remaining 1 teaspoon grapeseed oil in a medium skillet over medium-high heat. Add the apples in a single layer and cook on one side undisturbed until golden brown, 3 to 4 minutes. Flip the apples over and cook the other side until nicely browned. Add the butter and swirl it around in the pan to melt it. Add the thyme and finish with a pinch of salt.
  4. To serve, toss the celery, celery leaves, and parsley with the olive oil and a squeeze of lemon juice; you want them just barely moistened. Toss the nuts in and season with salt and pepper. If serving the chops with the turnip puree, put some of the puree down on the center of four warm plates. Put a chop on top of the puree and top with a few apple slices and then the celery salad. Finish each plate with a pinch of fleur de sel.