Compart Farms Bone-in Pork Chop* Recipe

Seasoning the Pork Chops

Pat the bone-in pork chops dry with paper towels. Season both sides with salt and black pepper.

Searing the Pork Chops

In a large skillet, heat olive oil over medium-high heat. Add the pork chops and sear for 3-4 minutes on each side until golden brown.

Adding the Cashew Crust

Remove the pork chops from the skillet and coat the top side with honey, followed by a generous sprinkle of chopped cashews. Return to the skillet, cashew side up.

Finishing the Cooking

Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 15-20 minutes until the internal temperature reaches 145°F (63°C).

Preparing the Potatoes

Preheat the oven to 300°F (150°C). In a baking dish, place marble potatoes, smashed garlic cloves, and thyme.

Adding Olive Oil

Pour olive oil over the potatoes until they are submerged. Cover the dish with foil.

Cooking the Potatoes

Bake in the oven for 1 hour until the potatoes are fork-tender.

Heating the Tomatoes

In a small skillet, heat olive oil over medium heat. Add grape tomatoes and salt.

Blistering the Tomatoes

Cook for about 5-7 minutes until the tomatoes start to blister and burst.

Cooking the Vegetables

In a large skillet, melt butter over medium heat. Add carrots and parsnips, and sauté for 5 minutes.

Adding Honey and Seasoning

Drizzle honey over the vegetables, season with salt and black pepper, and sauté for another 5-7 minutes until tender and glazed.

Cooking the Apples

In a saucepan over medium heat, combine diced apples, apple cider vinegar, and sugar.

Simmering

Simmer for 10-15 minutes until the apples are tender and the sauce thickens slightly.

Mixing the Salad

In a large bowl, combine arugula, olive oil, lemon juice, and salt. Toss to combine.