Seared Sage Pork Chop with Crunchy Apple, Celery & Pumpkin Seed Salad

Directions

1. Whisk lemon juice with olive oil, Dijon, maple syrup, salt, and pepper to make a dressing and set it aside.
2. Shave dill leaves from the stems, mince, and add to the dressing; stir to combine.
3. Thinly slice the shallot into half-moons and fold into the dressing, then set aside.
4. Preheat a nonstick skillet over medium-high heat.
5. Pat the pork chops dry and season both sides with salt, pepper, and dried sage.
6. Once the skillet is hot, add a little oil to coat the bottom, then sear the chops 3–4 minutes per side until golden and cooked through; remove from heat.
7. In a separate bowl, trim celery and slice crosswise into ½-inch pieces, then toss with the dressing and shallots.
8. Core and quarter the apples, then dice them and add to the salad bowl.
9. Add the spring mix to the bowl and toss everything together to combine.
10. Divide the pork chops and the salad between plates, scatter pumpkin seeds over the salad, and serve.