Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Heat the oven to 425°F. Pat dry 2 bone-in pork chops, about 1¼ pounds total. Season all over with 3 teaspoons Diamond Crystal Salt flakes and ¼ teaspoon black pepper. Let stand while you prepare the vegetables; these listed chops substitute for unavailable Duroc pork.

2. 2.

   Core and thinly slice 1 pound green cabbage into roughly ¼-inch ribbons. Core 1 medium Gala apple, about 6 ounces, and cut into thin wedges, leaving the skin on. Peel and finely chop 2 garlic cloves.

3. 3.

   Heat 1 tablespoon olive oil in a large lidded skillet over medium-high heat. Add the prepared cabbage and 1¾ teaspoons Diamond Crystal Salt flakes. Cook for 5 minutes, tossing frequently, until starting to soften and lightly brown. Add the prepared apple and garlic and stir for 1 minute. Pour in ¼ cup water, cover, reduce to medium-low, and cook for 8–10 minutes until tender. Uncover and cook for 2–3 minutes to evaporate excess liquid, then keep warm over very low heat.

4. 4.

   While the cabbage cooks, heat the remaining 1 tablespoon olive oil in a separate ovenproof skillet over medium-high heat. Add the seasoned chops and sear for 3 minutes per side, until deeply golden.

5. 5.

   Transfer the pork skillet to the oven. Roast for 8–14 minutes, depending on thickness, until the center of each chop reaches 145°F. Transfer the chops to a plate and rest for 5 minutes. Keep a towel over the skillet handle as a reminder that it is hot.

6. 6.

   While the pork rests, carefully spoon excess fat from its skillet, leaving the browned bits. Set over medium heat, add ⅓ cup water, and scrape up the browned bits. Stir in 1 tablespoon Dijon mustard and 1 tablespoon apple cider vinegar. Simmer for 2–3 minutes until slightly reduced. Remove from the heat and swirl in 1 tablespoon unsalted butter, followed by any juices from the resting pork.

7. 7.

   Divide the warm apple-cabbage mixture between two plates. Set a pork chop alongside each portion and spoon the mustard pan sauce over the chops.

Want more detail? See the temperature guide.