Careme

Instructions

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1. 1.

   Heat the oven to 425°F with a rack in the upper-middle position. Line a large rimmed sheet pan with parchment.

2. 2.

   Pat dry 2 bone-in pork loin chops, about 1 inch thick and 1 pound total. Season both sides with 1 1/8 teaspoons fine sea salt and 1/4 teaspoon black pepper. Let stand while you prepare and start roasting the vegetables.

3. 3.

   Prepare the vegetables and arrange them on the sheet pan:

   • 12 ounces red cabbage, cut into 3/4-inch-thick slices
   • 12 ounces yellow potatoes, scrubbed and cut into 1/2-inch cubes
   • 2 tablespoons olive oil
   • 1 1/8 teaspoons fine sea salt
   • 1/4 teaspoon black pepper
   • 1 teaspoon caraway seeds

   Coat the cabbage and potatoes evenly with the oil and seasonings, handling the cabbage gently. Spread in a single layer, keeping the potatoes mostly on one side.

4. 4.

   Roast the vegetables for 20 minutes. Meanwhile, core 1 medium Gala apple, about 6 ounces, and cut it into 1/2-inch-thick wedges.

5. 5.

   Turn the cabbage gently and stir the potatoes. Add the apple wedges beside the cabbage. Make two spaces on the pan, rub the seasoned chops with 1 teaspoon olive oil, and place them directly on the parchment in those spaces.

6. 6.

   Roast for another 12–18 minutes, until the pork reaches 145°F in the thickest part away from the bone and the potatoes are tender. Transfer the chops to a plate and rest for 3 minutes; leave the vegetables in the oven during the rest if they need a little more browning.

7. 7.

   Drizzle the roasted cabbage and apples with 1 tablespoon apple cider vinegar and gently turn to coat. Divide the pork chops, potatoes, cabbage, and apples between two plates, spooning any resting juices over the pork.

Want more detail? See the temperature guide.