Prep 15 mins
Cook 35 mins
Adapted from a recipe by Joy Manning and Tara Mataraza Desmond in their "Meat Lite" column at Serious Eats. http://bit.ly/cw0O0c
- 1 teaspoon vegetable oil
- 1 slice bacon, chopped
- 1 medium onion, quartered and thinly sliced
- 1 medium apple, cored and shredded on a box grater
- 1⁄2 medium green cabbage, shredded
- 1⁄2 teaspoon salt
- 1⁄4 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 1 bone-in pork loin chop
- kosher salt
- ground black pepper
- Preheat oven to 400°F.
- In a large skillet, heat the oil over medium heat. When shimmering, add the bacon and saute until it begins to crisp. Add the onion and saute until soft, 5-8 minutes.
- Add the apple, salt and cabbage; continue to saute until the cabbage wilts, about 5 minutes. Add the cream, Dijon mustard and whole grain mustard; stir well to combine. Bring to a boil, then reduce to a very low simmer, and leave it to cook.
- Preheat a cast-iron skillet over medium heat. Liberally season pork chop with salt and pepper on both sides. When the pan is hot, add the chop and cook until a deep golden brown on both sides, 2-4 minutes each side. Transfer pan to oven and cook another 5-8 minutes, until the internal temperature is 150°F.
- Remove the chop to a plate, tent with foil and let stand for 10 minutes to rest. Slice pork against the grain. Divide cabbage between two warmed plates, top each with half the pork, and serve.
Made for dinner tonight but alittle differently. Added chicken broth to the sauce, no bacon and instead of the porkchop, I used canned corned beef. Boiled up some perogies to add to the finished product while it simmered. Hubby is happy that there is leftovers for lunch tomorrow.