Mustard-Cream Cabbage With Pork |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 2 |
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Adapted from a recipe by Joy Manning and Tara Mataraza Desmond in their Meat Lite column at Serious Eats. Ingredients:
1 teaspoon vegetable oil |
1 slice bacon, chopped |
1 medium onion, quartered and thinly sliced |
1 medium apple, cored and shredded on a box grater |
1/2 medium green cabbage, shredded |
1/2 teaspoon salt |
1/4 cup heavy cream |
1 tablespoon dijon mustard |
1 tablespoon whole grain mustard |
1 bone-in pork loin chop |
kosher salt |
ground black pepper |
Directions:
1. Preheat oven to 400°F.
2. In a large skillet, heat the oil over medium heat. When shimmering, add the bacon and saute until it begins to crisp. Add the onion and saute until soft, 5-8 minutes.
3. Add the apple, salt and cabbage; continue to saute until the cabbage wilts, about 5 minutes. Add the cream, Dijon mustard and whole grain mustard; stir well to combine. Bring to a boil, then reduce to a very low simmer, and leave it to cook.
4. Preheat a cast-iron skillet over medium heat. Liberally season pork chop with salt and pepper on both sides. When the pan is hot, add the chop and cook until a deep golden brown on both sides, 2-4 minutes each side. Transfer pan to oven and cook another 5-8 minutes, until the internal temperature is 150°F.
5. Remove the chop to a plate, tent with foil and let stand for 10 minutes to rest. Slice pork against the grain. Divide cabbage between two warmed plates, top each with half the pork, and serve.
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