Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Thinly slice 12 oz red cabbage. Core and thinly slice 1 medium apple, keeping it separate from the cabbage.

2. 2.

   Scrub 12 oz yellow potatoes and cut into 3/4-inch pieces.

3. 3.

   Pat dry 1 lb bone-in pork loin chops. Season both sides with 1 1/2 tsp Morton kosher salt and 1/4 tsp black pepper; set aside while you start the vegetables.

4. 4.

   Heat 1 tbsp olive oil in a lidded pot over medium heat. Add the prepared cabbage and 3/4 tsp Morton kosher salt; cook, stirring, for 3 minutes. Add the prepared apple, 2 tbsp apple cider vinegar, 1 tsp sugar, and 1/3 cup water. Cover and simmer gently for 20–25 minutes, stirring occasionally, until tender and glossy.

5. 5.

   Meanwhile, put the prepared potatoes in a saucepan, cover with cold water by 1 inch, and add 3/4 tsp Morton kosher salt. Bring to a boil and simmer for 12–15 minutes, until tender. Drain, then gently toss with 1 tbsp butter.

6. 6.

   While the vegetables cook, heat 1 tbsp olive oil in a skillet over medium-high heat. Sear the seasoned pork chops for 4–6 minutes per side, adjusting the heat to prevent scorching, until the thickest part reaches 145°F. Rest for 3 minutes.

7. 7.

   Plate the pork chops with the apple-braised cabbage and buttery potatoes.

Want more detail? See the temperature guide.