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1 1/2 Tbsp. Olive Oil
1 Tbsp. Butter
1/2 Tbsp. Balsamic Vinegar
1/2 Tbsp. Cooking Oil
1/2 pound Apples, cored and chopped
1/2 pound Plums, pitted and chopped
12 ounces Pork Chops, defrosted and patted dry
4 oz Frisée
Pepper
Salt
In a large saucepan over a medium flame, melt the butter until foamy. Reduce the heat to low and add the apples and plums. Cook until the fruit is soft and juices have been released to form a sauce, stirring occasionally, about 12 minutes. Season with a small pinch of salt, to taste, and set aside.
Meanwhile, heat the cooking oil in a large sauté pan. Season the pork chops with a pinch of salt and pepper on each side and add to the pan. Reduce the flame to medium and cook until browned on both sides and juices run clear when pierced with a fork, turning once, about 18 minutes.
As the pork chops are cooking, whisk together the olive oil and vinegar in a small mixing bowl. Season with a pinch of salt and pepper. Toss lightly with the frisée just before serving.
When cooked through, place each pork chop on a plate and cover evenly with the reduced fruit. Season with a pinch of pepper, to taste. Serve with the frisée.
