Family Meal

We've turned some of the great restaurant meals we've eaten this year into weeknight warriors

- KENDRA VACULIN

THE ONLY THING the food editors in the test kitchen love more than cooking? Eating at restaurants. Not only does it give us a welcome break from the stove, but trying new dishes-from local spots and those worth traveling for-provides an endless source of inspiration for our own work. These recipes celebrate memorable flavors, textures, and creative combinations from recent dinners out, modified to fit how we most want to cook once we're off the clock: fast.

-KENDRA VACULIN

Pork Chops With Frisée-Apple Salad

A honey-infused quick-pickling liquid imbues Fresno chiles with a sweet, briny flavor, and doubles as a dressing for a crisp apple salad

RECIPE BY KENDRA VACULIN

Inspired by The Publican, Chicago

1. Put chiles in a small heatproof bowl. Whisk together vinegar and honey in a small saucepan; season with a big pinch of salt. Bring to a boil, stirring, over medium-high heat, then pour over chiles. Set aside.

2. Pat pork chops dry with paper towels. Season all over with salt and pepper, then lightly sprinkle both sides with flour to coat.

3. Heat 2 Tbsp. oil in a large cast-iron skillet over medium-high. Working in 2 batches and adding 1 Tbsp. oil between batches, cook pork chops, turning every 2 minutes, until golden brown and cooked through, 6-9 minutes per batch. Transfer to a large plate.

4. Add shallots to fat in skillet; season with salt. Cook, stirring, until softened, about 1 minute. Pour in broth and bring to a boil, scraping up any browned bits. Cook, stirring often, until reduced by two thirds, about 1 minute. Add butter and any accumulated juices from pork on plate. Cook, stirring, until butter is melted and sauce is emulsified and slightly thickened, about 2 minutes. Season with salt and pepper.