Careme

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.