Pork and Apple Salad

Ingredients

• 0.3 cup apple cider vinegar 
• 3 tablespoons apple jelly 
• 2 heads bibb lettuce 
• 0.8 cup cheese blue crumbled
• 1 teaspoon thyme leaves fresh chopped
• 1  gala apple diced
• 4 servings kosher salt and pepper freshly ground
• 0.5 cup olive oil extra-virgin plus more for brushing
• 2.8 pounds center-cut pork chops boneless
• 0.5 small onion diced red finely
• 1 small turnip diced peeled
• 3 tablespoons whole-grain mustard 

Equipment

• bowl
• whisk
• grill

Directions

1. Preheat a grill to high.
2. Mix 2 tablespoons apple jelly with the thyme. Season the pork chops with salt and pepper and brush with olive oil on both sides. Grill the chops until marked, about 3 minutes per side.
3. Brush with the jelly-thyme mixture and continue to grill until the chops are cooked through, about 2 more minutes. Set aside to cool.
4. Soak the diced onion in a bowl of cold water, about 10 minutes. Meanwhile, whisk the mustard, vinegar and the remaining 1 tablespoon apple jelly in a large bowl and season with salt and pepper. Slowly add 1/2 cup olive oil, whisking until smooth.
5. Cut the pork into bite-size pieces and drain the onion.
6. Add the lettuce, apple, turnip, pork, onion and blue cheese to the bowl with the dressing and toss. Top with parsley, if desired.
7. Photographs by Kate Sears