Careme

Ingredients

• Bone-In Pork Loin Center-Cut Thick Chops

  2 chops, about 1¼ pounds total and 1–1¼ inches thick $6.29
• Green cabbage

  1 pound $1.49
• Organic Gala apple

  1 medium, about 6 ounces $2.99
• Garlic

  2 cloves $1.29
• Diamond Crystal Salt flakes

  4¾ teaspoons
• Black pepper

  ¼ teaspoon
• Olive oil

  2 tablespoons
• Dijon mustard

  1 tablespoon
• Apple cider vinegar

  1 tablespoon
• Unsalted butter

  1 tablespoon

Instructions

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. 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. 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. 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. 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. 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. 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.

Ingredients

• Private Selection® Italian Farfalle

  6 oz $1.67
• Simple Truth® Mild Italian Chicken Sausage

  8 oz $5.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $1.25
• Zucchini

  8 oz $2.69
• Kroger® Peeled Garlic

  2 large cloves $3.69
• Simple Truth Organic® Basil

  0.5 oz $2.79
• Olive oil

  1 tablespoon
• Diamond Crystal Salt flakes

  5 tablespoons, divided; most is for pasta water
• Black pepper

  1/4 teaspoon
• Josh Cellars Pinot Grigio Washington White Wine

  750 ml $9.97

Instructions

1. Shuck 2 ears sweet corn and cut the kernels from the cobs. Cut 8 oz zucchini into 1/2-inch dice. Mince 2 large garlic cloves and tear the leaves from 0.5 oz basil.

2. Remove the casings from 8 oz mild Italian chicken sausage, if present. The sausage is already seasoned, so do not presalt it.

3. Bring 2 liters water to a boil in a large pot. Add 4 tablespoons plus 2 teaspoons Diamond Crystal Salt flakes, then 6 oz farfalle. Stir well and boil until al dente according to the package, usually 10–12 minutes. Before draining, reserve 1/2 cup pasta water.

4. While the pasta water heats and the pasta cooks, heat 1 tablespoon olive oil in a wide skillet over medium-high heat. Add the prepared sausage and cook for 6–8 minutes, breaking it into bite-size crumbles, until browned and cooked to 165°F. Transfer to a plate, leaving the cooking fat in the skillet.

5. Add the prepared zucchini to the skillet and cook for 4–5 minutes, stirring occasionally, until lightly golden. Add the prepared corn and garlic, 1 teaspoon Diamond Crystal Salt flakes and 1/4 teaspoon black pepper. Cook for 3 minutes, stirring, until the corn is juicy and just tender. The vegetable seasoning is slightly reduced to account for the seasoned sausage and pasta water.

6. Return the cooked sausage to the skillet and add the drained farfalle with 1/4 cup reserved pasta water. Toss over medium heat for 1–2 minutes until glossy. If it looks dry, add plain hot water 1 tablespoon at a time rather than more salty pasta water.

7. Remove from the heat and fold in the prepared basil. Divide between two shallow bowls, spooning the corn and sausage crumbles over the top.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Wild Caught Sea Scallops Frozen

  1 lb $21.99
• Fresh Roma Tomato

  12 oz $1.99
• Zucchini

  8 oz $2.69
• Kroger® Peeled Garlic

  4 cloves (about 0.4 oz) $3.69
• Simple Truth Organic® Basil

  0.5 oz $2.79
• Olive oil

  2 tablespoons
• Unsalted butter

  2 tablespoons
• Dried thyme

  1/4 teaspoon
• Black pepper

  1/4 teaspoon
• Diamond Crystal kosher salt flakes

  4 teaspoons
• Browne Family Vineyards Bitner Estate Sauvignon Blanc Washington White Wine

  1 bottle $14.99

Instructions

1. Remove 1 lb frozen scallops from their packaging, including any vacuum wrapping. Transfer to a leakproof zip-top bag, spread into a single layer, and submerge in cold water until flexible throughout, about 25–40 minutes. Change the water after 20 minutes. Prepare and cook the vegetables while they thaw.

2. Dice 12 oz Roma tomatoes into 1/2-inch pieces, retaining their juices. Cut 8 oz zucchini into 1/4-inch dice and finely chop 4 garlic cloves.

3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the diced zucchini and cook for 4–5 minutes, stirring occasionally, until lightly golden. Add the chopped garlic and stir for 30 seconds.

4. Add the diced tomatoes and their juices, 2 teaspoons Diamond Crystal kosher salt flakes, and 1/4 teaspoon black pepper. Cook over medium heat for 6–8 minutes, stirring occasionally, until the tomatoes soften and the juices become lightly saucy rather than watery. Tear 0.5 oz basil leaves into small pieces, fold them in, and cover off the heat.

5. Drain the thawed scallops and remove any firm side muscles. Pat thoroughly dry with paper towels. Season with 2 teaspoons Diamond Crystal kosher salt flakes and let stand for 3 minutes, then blot away surface moisture again.

6. Heat a separate large stainless-steel or cast-iron skillet over medium-high heat for 2 minutes. Add 1 tablespoon olive oil and arrange the scallops with space between them. Sear undisturbed for 2–3 minutes until deeply golden and easily released. Turn, add 2 tablespoons unsalted butter and 1/4 teaspoon dried thyme, and reduce the heat to medium. Cook for another 1–2 minutes, spooning the foaming thyme butter over the scallops, until their centers reach 130°F. Transfer to a plate and rest for 1 minute.

7. Gently rewarm the tomato-zucchini sauté if needed and spoon it into two shallow bowls. Arrange the scallops golden-side up on top, drizzle with the thyme butter from the skillet, and serve immediately.

Want more detail? See the temperature guide.