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
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INGREDIENTS
Nutrition- 1teaspoon vegetable oil
- 1
- 1
- 1
- 1⁄2
- 1⁄2teaspoon salt
- 1⁄4cup heavy cream
- 1tablespoon Dijon mustard
- 1tablespoon whole grain mustard
- 1bone-in pork loin chop
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DIRECTIONS
- 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.
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