Pork Chop With Zucchini & Feta Fritters

Recipe Directions

1. For best results, take the pork out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the pork longer than this recipe card indicates. Preheat your oven to 425 degrees fahrenheit. Line a baking tray with foil.
2. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 and 1/2 tbsp of olive oil or enough to coat the bottom of the pan plus a little extra. Open the package of fritter batter (a) and stir with a large dinner spoon. Drop heaping spoonfuls of batter into the heated pan about 1 inch apart from each other. Press the batter down with the back of the spoon. You should have enough to make 2 fritters per person.
3. Cook the fritters for 1 minute, then flip over with a spatula and cook for another minute. Place the fritters on your baking tray lined with foil and set aside.
4. Cut open the package of pork (b) and place on a plate. Season on both sides with a pinch of salt and pepper. Put the skillet you used for the fritters back on the stovetop over medium-high heat for 1 minute. If the pan looks dry, add more oil. Place the pork chops in the pan and sear for 2 minutes, then flip over and sear the other side for 2 minutes.
5. After searing both sides, place the pork chops on the baking tray beside the fritters. Bake the pork and fritters at 425 degrees for 10 minutes.
6. While the pork and fritters are in the oven, add the frisee (c) to a mixing bowl. Next slice the apple (d) into julienne strips. (Start by slicing the apple into 1/4 inch thick slices. Then take each slice and cut it into 1/4 inch strips.) Add the apple strips to the bowl. Season with a pinch of salt and pepper. Set aside.
7. Carefully wipe out the skillet you were using and put back on the stovetop over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan. Pour the container of zucchini and celery (e) into the pan. Season with a pinch of salt and pepper. Saute for 2 minutes, stirring occasionally. Then add the cooked vegetables to the bowl of frisee and apple. Pour 1/2 of the ramp aioli (f) into the bowl. Toss well to combine.
8. When the pork and fritters have finished baking, pull the skillet out and put the fritters on a plate lined with paper towel. Season the fritters with a pinch of salt and pepper. Place the pork on a cutting board to rest.
9. Spoon the remaining aioli onto your serving plates. Use the back of a dinner spoon to spread the aioli out into a circle that covers about 50% of the plate. Place the fritters on top of the aioli. Spoon the vegetable and salad mixture on top of the fritters. Place the pork chop on top.