Polish Rhubarb-Braised Pork Chop

A Polish-inspired braised pork chop with tangy rhubarb-mustard pan sauce, spring asparagus, dill potatoes, and sweet-tender braised cabbage for a dressed-up but practical dinner for one.

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Total time: 55 minutes
Servings: —
Estimated total cost: About $9–$13 for one fancier single-serving dinner, depending on the pork chop weight and how much pantry produce you already have.
Calories per serving: —

Ingredients

Bone-in pork loin center-cut thick chop
1 thick chop, about 8 oz $6.29
Cabbage
2 packed cups, thinly sliced
Onion
1/4 small onion, thinly sliced
Carrot
1 small carrot, grated or matchstick-cut
Asparagus
4 oz, woody ends trimmed
Private Selection® Petite Gold Gourmet Potatoes
6 oz, halved $6.00
Rhubarb
1/2 cup diced, about 1 small stalk $3.99
Simple Truth Organic® Baby Dill
1 tablespoon chopped, plus more for garnish $2.79
Simple Truth Organic® Low Sodium Free Range Chicken Broth
3/4 cup, divided $3.29
Olive oil
2 teaspoons, divided
Unsalted butter
2 teaspoons, divided
Whole-grain mustard
1 teaspoon
Apple cider vinegar
2 teaspoons
Honey
1 teaspoon
Caraway seeds
1/2 teaspoon
Smoked paprika
1/4 teaspoon
Kosher salt and black pepper
to taste

Instructions

Pat the pork chop dry and season both sides with salt, pepper, and smoked paprika; slice the cabbage and onion, prep the carrot, dice the rhubarb, halve the potatoes, trim the asparagus, and chop the dill.
Put the potatoes in a small saucepan, cover with salted water, bring to a boil, and cook until just tender, 12 to 15 minutes; add the asparagus for the last 2 minutes, then drain and toss with 1 teaspoon butter, half the dill, salt, and pepper.
Meanwhile, heat 1 teaspoon olive oil in a skillet over medium heat; add the onion, carrot, caraway, and a pinch of salt and cook for 3 minutes, then add the cabbage and cook 4 minutes until slightly wilted.
Add 1/4 cup chicken broth and the apple cider vinegar to the cabbage, cover, and braise over medium-low heat for 12 to 15 minutes until tender but not mushy; transfer to a plate and keep warm.
Wipe out the skillet, add the remaining 1 teaspoon olive oil, and sear the pork chop over medium-high heat for about 3 minutes per side until browned.
Add the rhubarb, remaining 1/2 cup chicken broth, mustard, and honey to the skillet; bring to a simmer, cover, reduce heat to low, and braise 15 to 20 minutes until the pork reaches 145°F in the thickest part.
Transfer the pork to a cutting board to rest for 3 minutes; simmer the rhubarb pan sauce uncovered for 2 to 4 minutes until glossy, then swirl in the remaining 1 teaspoon butter and adjust salt and pepper.
Plate the braised cabbage as the base, set the pork chop alongside or on top, spoon over the rhubarb-mustard sauce, and serve with the dill potatoes and asparagus, finishing with extra dill.

Want more detail? See the temperature guide.

Health: About 650 calories for one serving, with roughly 42g protein, moderate complex carbs, and plenty of cabbage, carrot, asparagus, and rhubarb.

Drink pairing: A lightly chilled Pinot Noir works well with the pork and tangy rhubarb without overwhelming the cabbage.

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