Pork Chops with Endive Salad and Caraway Mustard

• 2 tbsp. olive oil
• 4 boneless pork loin chops
• Coarse salt
• ground pepper
• 1/4 c. Dijon mustard
• 1/4 c. mayonnaise
• 1 tsp. finely grated lemon zest
• 1 tbsp. fresh lemon juice
• 1/2 tsp. caraway seeds
• 3 head endive
• 1 c. fresh parsley leaves

1. In a large skillet, heat 1 tablespoon oil over medium-high.
2. Season pork with salt and pepper and cook until cooked through, 4 to 5 minutes per side.
3. Transfer pork to a plate and let rest 5 minutes.
4. Meanwhile, in a small bowl, stir together mustard, mayonnaise, lemon zest, and caraway seeds and season with salt and pepper.
5. In a large bowl, whisk together 1 tablespoon oil and lemon juice; season with salt and pepper.
6. Add endive and parsley and toss to combine.
7. Serve pork with salad and mustard sauce.

olive oil, pork loin chops, salt, ground pepper, dijon mustard, mayonnaise, lemon zest, lemon juice, caraway seeds, endive, parsley

Taken from www.delish.com/recipefinder/pork-chops-endive-salad-recipe-mslo0910 (may not work)