Careme

Ingredients

• Boneless pork loin center-cut thin chops 1 lb $6.49/lb
• Sweet potato 1 lb $1.29/lb
• Green cabbage 1 lb $0.49/lb
• Large Gala apple 1 apple $1.49/lb
• Jumbo yellow onion 1 medium $0.99/lb
• Garlic 2 cloves $0.79 each
• Fresh thyme 1 teaspoon leaves $2.49/0.5 oz
• Olive oil 2 tablespoons pantry
• Salt to taste pantry
• Black pepper to taste pantry

Instructions

1. Prep 1 pound boneless pork loin center-cut thin chops ($6.49/lb) by patting dry and seasoning all over with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon fresh thyme leaves ($2.49/0.5 oz). Peel and cut 1 pound sweet potato ($1.29/lb) into 3/4-inch cubes. Thinly slice 1 medium jumbo yellow onion ($0.99/lb), shred 1 pound green cabbage ($0.49/lb), mince 2 garlic cloves from 1 garlic bulb ($0.79 each), and thinly slice 1 Large Gala apple ($1.49/lb).
2. Heat the oven to 425°F. Toss the 1 pound cubed sweet potato ($1.29/lb) with 1 tablespoon olive oil, 1/2 teaspoon salt, and a few grinds of black pepper on a sheet pan. Roast for 25 to 30 minutes, flipping once, until browned and tender.
3. While the sweet potatoes roast, heat a large skillet over medium-high heat with 1/2 tablespoon olive oil. Add the 1 pound seasoned pork chops ($6.49/lb) and cook 3 to 4 minutes per side, depending on thickness, until nicely browned and cooked through. Transfer the pork to a plate to rest.
4. In the same skillet, add the remaining 1/2 tablespoon olive oil, the sliced 1 medium onion ($0.99/lb), and the minced 2 garlic cloves ($0.79 each bulb). Cook for 2 minutes until fragrant.
5. Add the shredded 1 pound green cabbage ($0.49/lb), the sliced 1 apple ($1.49/lb), 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons water. Cook 8 to 10 minutes, stirring often, until the cabbage softens but still has a little texture.
6. Taste the cabbage-apple skillet and adjust with a little more salt and pepper if needed. Slice the rested 1 pound pork chops ($6.49/lb) if desired.
7. Serve the roasted 1 pound sweet potatoes ($1.29/lb) alongside the pork and pile the warm cabbage-apple skillet on the plate. Mentioned wine pairing: Pinot Noir or off-dry Riesling.