Careme

Instructions

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1. 1.

   Pat 1 pound bone-in pork loin center-cut thick chops dry. Season all over with 2 1/2 teaspoons Diamond Crystal kosher salt flakes and 1/4 teaspoon freshly ground black pepper. Let stand for 10 minutes while preparing the other ingredients.

2. 2.

   Thinly slice 12 ounces red cabbage. Core and thinly slice 1 large Gala apple. Peel and thinly slice 2 ounces shallot.

3. 3.

   Make the cider mixture by whisking together:

   • 2 tablespoons apple cider vinegar
   • 1 tablespoon pure maple syrup
   • 1 teaspoon Dijon mustard
   • 1/3 cup water

   Set the mixture aside.

4. 4.

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the seasoned pork chops without moving them for 4 minutes. Turn and sear for 4 minutes, then reduce the heat to medium-low and cover. Cook for 2 to 5 minutes, pulling the chops at 140°F. Transfer them to a platter and tent loosely with foil.

5. 5.

   Return the skillet with its pork fond to medium heat and add 1 tablespoon olive oil. Add the prepared shallot and cook for 1 minute. Add the prepared cabbage and apple with 2 teaspoons Diamond Crystal kosher salt flakes, 1/4 teaspoon freshly ground black pepper, and 1/2 teaspoon caraway seeds. Cook, stirring frequently, for 4 minutes.

6. 6.

   Pour the cider mixture into the skillet and scrape up the browned pork fond. Cover and cook for 5 minutes, stirring once, until the cabbage is tender-crisp and glossy. Remove the lid and cook for 1 minute if excess liquid remains.

7. 7.

   Spoon the maple-cider cabbage onto two plates, set the rested pork chops on top, and finish with the pork resting juices.

Want more detail? See the temperature guide.