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 sliced into matchsticks
• 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; thinly slice the cabbage and onion, grate or slice the carrot into matchsticks, 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, return to the warm pot, cover, and hold off heat.
3. While the potatoes start, heat 1 teaspoon olive oil in a skillet over medium-high heat and sear the pork chop until deeply browned, about 3 minutes per side; reduce heat to medium-low, add the rhubarb, 1/2 cup chicken broth, mustard, and honey, cover, and gently braise 5 to 8 minutes until the pork reaches 145°F.
4. As soon as the pork is covered and braising, heat the remaining 1 teaspoon olive oil in a second skillet or sauté pan over medium heat; add the onion, carrot, caraway, and a pinch of salt and cook 3 minutes, then add the cabbage and cook 3 to 4 minutes until wilted.
5. Add the remaining 1/4 cup chicken broth and apple cider vinegar to the cabbage, cover, and braise 8 to 10 minutes until tender but still colorful; uncover and cook 1 minute if any liquid remains.
6. Transfer the pork chop to a cutting board to rest for 3 to 5 minutes; simmer the rhubarb sauce uncovered for 2 to 3 minutes until glossy, then swirl in 1 teaspoon butter and adjust salt and pepper.
7. Toss the warm potatoes and asparagus with the remaining 1 teaspoon butter, half the dill, salt, and pepper.
8. Plate the caraway cabbage in a shallow mound, set the pork chop alongside it, spoon the rhubarb-mustard sauce over the pork, and serve with the dill potatoes and asparagus finished with the remaining dill.