Pork Chops With Frisée Apple Salad
Ingredients
- 2 Fresno chiles, thinly sliced
- ½ cup white wine vinegar
- 1 Tbsp. honey
- Kosher salt
- 4 ½"-thick bone-in pork rib chops (about 2 lb.)
- Freshly ground black pepper
- 2 Tbsp. all-purpose flour
- 5 Tbsp. extra-virgin olive oil, divided
- 2 large shallots, finely chopped
- 1 cup low-sodium chicken or vegetable broth
- 4 Tbsp. unsalted butter
- 1 large bunch frisée, torn
- 1 small apple (such as Fuji or Gala), thinly sliced
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