Mustard-Cream Cabbage With Pork

Adapted from a recipe by Joy Manning and Tara Mataraza Desmond in their "Meat Lite" column at Serious Eats. http://bit.ly/cw0O0c

• Ready In: 50 mins
• Serves: 2

Ingredients

• 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

Directions

1. Preheat oven to 400°F.
2. 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.
3. 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.
4. 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.
5. 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.