Careme

Ingredients

• MEAT Bone-In Pork Loin Chop 2 chops, about 1 to 1 1/4 lb total $5.05/lb sale
• Organic Red Cabbage about 3/4 lb, thinly sliced $1.99/lb
• Organic Loose Carrots 3 medium, cut into sticks $1.49/lb
• Sweet Onion or Yellow Onion 1/2 medium, sliced $1.69/lb or $1.49/lb
• Organic Navel Oranges or Lemon 1 orange or 1 lemon $2.49/lb or $0.99 each
• Yellow Potato 1/2 lb, optional if you want a larger starch side $1.49/lb

Instructions

1. Preheat the oven to 425°F. Prep 2 MEAT Bone-In Pork Loin Chops ($5.05/lb sale), about 3/4 pound Organic Red Cabbage ($1.99/lb) thinly sliced, 3 medium Organic Loose Carrots ($1.49/lb) cut into sticks, 1/2 medium Sweet Onion ($1.69/lb) or Yellow Onion ($1.49/lb) sliced, and 1 Organic Navel Orange ($2.49/lb) or 1 Lemon ($0.99). If you want a heartier meal, also cut 1/2 pound Yellow Potato ($1.49/lb) into small wedges.
2. Toss the 3 carrot sticks and optional 1/2 pound Yellow Potato ($1.49/lb) with 1 tablespoon oil, salt, and pepper from pantry on one side of a sheet pan. Roast 10 minutes first to get them started.
3. Meanwhile, season the 2 Bone-In Pork Loin Chops ($5.05/lb sale) with salt, pepper, and 1/2 teaspoon smoked paprika from pantry if you have it.
4. Heat 1 tablespoon oil from pantry in an oven-safe skillet over medium-high heat. Sear the 2 pork chops for 2 minutes per side until lightly browned.
5. Transfer the seared pork chops to the other side of the sheet pan with the carrots and optional potatoes. Roast 10 to 14 minutes, until the pork reaches 140 to 145°F and rests juicy.
6. While the pork roasts, return the skillet to medium heat. Add the 1/2 sliced onion ($1.69/lb or $1.49/lb) and cook 2 minutes. Add the 3/4 pound sliced Organic Red Cabbage ($1.99/lb), a pinch of salt, 2 tablespoons water, and 2 tablespoons juice from the Organic Navel Orange ($2.49/lb) or Lemon ($0.99). Cover and cook 8 to 10 minutes, stirring once, until just tender.
7. Uncover the cabbage and stir in 1 teaspoon honey and a little zest from the orange or lemon. Cook 1 to 2 minutes more until glossy.
8. Let the pork chops rest 5 minutes. Slice if desired, then serve with the braised red cabbage and roasted carrots, plus the optional potatoes if using.
9. Wine pairing: Pinot Noir is ideal, and a dry Rosé is also a lovely match.