Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Scrub 1 lb Yukon Gold potatoes and cut into 3/4-inch chunks.

2. 2.

   Cut 12 oz green cabbage into thick wedges, leaving enough core attached to hold them together. Coat with 1 tbsp olive oil, 3/4 tsp Morton kosher salt, and 1/4 tsp black pepper.

3. 3.

   Pat dry 24 oz steakhouse-seasoned bone-in pork chops. They are already seasoned, so add no salt.

4. 4.

   Whisk 2 tsp yellow mustard with 2 tsp apple cider vinegar to make a dressing.

5. 5.

   Toss the potatoes with 1 tbsp olive oil and 1 tsp Morton kosher salt on a large sheet pan. Spread them out and roast for 20 minutes.

6. 6.

   Move the potatoes to one side of the pan. Add the cabbage wedges and pork chops in a single layer; roast for 17–20 minutes, until the chops reach 145°F and the potatoes are tender. If the chops finish first, remove them while the vegetables finish roasting.

7. 7.

   Rest the chops for 3 minutes. Plate with the potatoes and cabbage, then spoon the mustard dressing over the cabbage.

Want more detail? See the temperature guide.