Pork Chops With Frisée-Apple Salad

Pork and apples are a classic combination, with the rich meat benefitting from the sweet-tart balance that apples deliver so well. This recipe brings a weeknight-friendly approach to the pairing, inspired by a dish at The Publican in Chicago. The fruit—left raw and crunchy—features in a bright, bracing salad of slightly bitter frisée and quick-pickled Fresno chiles, which lend their brining liquid to the salad dressing as well. Served alongside a seared pork chop and simple pan sauce, the spicy-sweet salad brings balance to the entire dish.