With a nutty, flavor-packed crust, this Dukkah Crusted Pork with Balsamic Drizzle is a star all on its own. But once paired alongside this lemony, Roasted Apple & Arugula salad (studded with blue cheese & walnuts), watch out! This meal is clean-eating meets lively-flavor at its very finest!
for the dukkah-crusted pork:
- (4) thick boneless, center-cut pork chops
- 3/4 cup Dukkah, + 6 cloves garlic (minced), + 2 small lemons, (zested), combined into a shallow bowl and mixed well. NOTE: Use/combine the lemon zest ONLY here, not the actual lemon itself. Tip: Set both of the remaining (whole/zested) lemons aside for later use.
- 1/3 cup Unbleached, All-Purpose Flour (i.e. Bob’s Red Mill)
- 2 eggs, beaten
- Salt & Pepper
- Balsamic Glaze/Drizzle for serving
for the roasted apple and arugula salad:
- 3 medium gala apples, cored and sliced into wedges
- 5 oz arugula
- 1 tbsp honey
- 1 tbsp olive oil, plus more for serving
- Chopped walnuts, to taste
- Blue cheese, to taste
- (2) whole, zested lemons (leftover and set aside from earlier), for serving. Cut into wedges before serving.
- Salt & Pepper, for serving
- Preheat oven to 400 degrees.
- On a baking sheet lined with foil, toss sliced gala apples with honey, 1 tbsp olive oil, & salt/pepper to taste.
- Lightly spray another baking sheet (lined with foil) for the pork chops.
- Divide the flour, eggs, and dukkah mixture into 3 separate bowls (1 bowl for each ingredient)
- Dip each pork chop into the flour mixture, evenly coating both sides. Next, repeat process into the egg mixture. Lastly, repeat process into the dukkah mixture. Once dipped 3 ways, place each pork chop onto baking sheet.
- Place apples into oven (on their own oven rack). Set timer for 30 minutes, stirring once or twice throughout.
- Place pork in oven (on an oven rack separate from the apples). Set timer for 20-30 minutes, depending on thickness of pork chops. Ensure that pork comes to an internal temperature of 140-145 degrees. Remove from oven once desired temp is achieved (or almost). Let pork chops sit 5-7 minutes before serving (they will continue to raise a few degrees internally).
- While dukkah pork chops rest, combine arugula in large bowl with a healthy drizzle of olive oil, a good hearty squeeze of lemon juice, a handful of chopped walnuts, a sprinkle of blue cheese, and sea salt/fresh-cracked pepper to taste. Top salad with roasted apples.
- Drizzle a small, pretty bed of balsamic glaze onto a clean plate, and then place dukkah crusted pork on top. Serve with the roasted apple and arugula salad on the side. ENJOY!!!
- Method: Oven