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Ingredients
  • 1 lb. bone-in pork loin chop, 1 to 1½" thick
  • Kosher salt
  • Freshly ground black pepper
  • 1 oz. Parmesan
  • 3 Tbsp. raw unblanched hazelnuts
  • 1 medium shallot
  • 1 large or 2 small Belgian endive
  • 2½ tsp. honey, divided
  • 4 Tbsp. extra-virgin olive oil, divided
  • 1 lemon
  • 1 small Pink Lady apple
  • subheading: Equipment:
  • Measuring Spoons
  • Paper Towels
  • Plate
  • Tongs
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