Careme

Instructions

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

1. 1.

   Heat the oven to 425°F. Cut 12 oz boneless pork loin into two equal chops, about 3/4 inch thick. Pat dry and season all over with 3/4 teaspoon fine sea salt and 1/4 teaspoon black pepper. Set aside while preparing the vegetables.

2. 2.

   Cut 12 oz Yukon Gold potatoes into 3/4-inch pieces. Toss directly on a rimmed baking sheet with:

   • 1 tablespoon olive oil
   • 1/2 teaspoon fine sea salt
   • 1/4 teaspoon black pepper
   • 1/2 teaspoon dried thyme

   Spread into a single layer. Roast for 30–35 minutes, turning after 20 minutes, until golden and tender.

3. 3.

   While the potatoes roast, core and thinly slice 12 oz red cabbage. Core 1 large Fuji apple, about 8 oz, and cut into thin wedges; leave the peel on.

4. 4.

   Heat 2 teaspoons olive oil in a medium saucepan over medium heat. Add the sliced cabbage and 1/2 teaspoon fine sea salt. Cook for 4 minutes, stirring occasionally. Add the apple wedges, 2 tablespoons apple cider vinegar, and 1/4 cup water. Cover and simmer over medium-low heat for 12–15 minutes, stirring occasionally, until the cabbage is tender with a little bite. Uncover, stir in 2 teaspoons Dijon mustard, and cook for 2 minutes to reduce excess liquid. Cover and keep warm off the heat.

5. 5.

   When the potatoes have about 15 minutes left, heat 1 teaspoon olive oil in a skillet over medium-high heat. Add the seasoned pork chops and sear for 2 minutes per side. Reduce the heat to medium and cook for another 3–6 minutes, turning once, until the centers reach 145°F. Transfer to a plate and rest for 3 minutes.

6. 6.

   Divide the apple-braised cabbage and roasted potatoes between two plates. Add a pork chop to each plate and spoon any resting juices over the pork.

Want more detail? See the temperature guide.