Careme

Ingredients

• Pork Loin Chop B/I Thin 2 chops, about 12-16 oz total $4.66
• Organic Green Cabbage 1/2 small head, about 12 oz, sliced $1.99
• Organic Gala Apples 1 apple, thinly sliced $2.49
• Yellow Onion 1/2 medium, sliced $1.49
• Lemon 1/2 lemon $0.99
• Italian Parsley Bunch 2 tbsp chopped $1.29
• Pantry: olive oil 2 tbsp pantry
• Pantry: Dijon mustard 1 tsp pantry
• Pantry: honey or brown sugar 1 tsp pantry
• Pantry: salt and black pepper to taste pantry

Instructions

1. Prep the oven to 425°F. Slice 1/2 small head Organic Green Cabbage ($1.99) into ribbons, slice 1/2 medium Yellow Onion ($1.49), thinly slice 1 Organic Gala Apple ($2.49), chop 2 tablespoons Italian Parsley ($1.29), and cut 1/2 Lemon ($0.99).
2. Pat dry 2 Pork Loin Chop B/I Thin chops ($4.66 total). Rub them with 1 tablespoon olive oil, 1 teaspoon Dijon mustard, 1 teaspoon honey or brown sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. On a sheet pan, toss the sliced 1/2 head cabbage, 1/2 sliced onion, and half of the sliced apple with 1 tablespoon olive oil, a pinch of salt, and a squeeze from the 1/2 lemon ($0.99). Spread into an even layer.
4. Nestle the 2 seasoned pork chops onto the pan with the cabbage mixture. Roast at 425°F for 12 minutes.
5. While the pork roasts, place the remaining sliced apple in a small skillet over medium heat with 2 tablespoons water, the remaining juice from the 1/2 lemon ($0.99), and a pinch of salt. Cook 3 to 4 minutes until softened, then mash lightly into a chunky glaze.
6. Flip the pork chops and stir the cabbage and onion. Roast 8 to 10 minutes more, until the pork reaches 145°F and the cabbage is browned at the edges.
7. Rest the pork chops for 5 minutes. Spoon the quick apple glaze over the 2 pork chops and finish the pan with the 2 tablespoons chopped Italian Parsley ($1.29). Serve with the roasted cabbage and onions.
8. Pour Pinot Noir or Riesling if you'd like; both work well with the apple-cabbage-pork combination.