One-Skillet Pork Chop with Charred Cabbage Salad Kit

What You Get

Cabbage

Brined pork chop (see note below)

Apple

Parsley

Apple cider vinaigrette

Maple walnuts

What You'll Need

Olive oil

Salt and freshly ground pepper

Whole-grain or Dijon mustard

Step 1

Preheat the oven to 425°F.

Step 2

Remove the outer layers from the cabbage, and cut it into wedges or thick slices about 1 inch thick (you should have about 8 small wedges). Remove the pork chop from the packaging and pat dry with paper towels.

Step 3

In a cast-iron skillet or ovenproof sauté pan over medium-high heat, warm 1 tablespoon olive oil. Add the pork chop, fat-side down, and sear until it begins to brown, about 5 minutes. Flip the pork chop and add the cabbage to the pan (it’s okay to crowd it a little, it will cook down). Drizzle the cabbage with 1 tablespoon olive oil and season with salt. Transfer the pan to the oven and roast until the pork is nearly firm or a meat thermometer registers 145°F when inserted into the thickest part, and the cabbage is charred, 30 to 35 minutes.

Step 4

Toward the end of roasting, core and slice the apple. Pick the parsley leaves and toss the stems. In a large bowl, whisk together about ⅓ cup of the vinaigrette and 1 teaspoon mustard.

Step 5

When the pork is ready, transfer it to a cutting board, brush with additional mustard, and let it rest, 5 minutes. When the cabbage is cool enough to handle, add it to the bowl with the mustard vinaigrette, along with the apple, and toss to coat. Season to taste with salt and pepper. Fold in the parsley leaves and maple walnuts last.

Step 6

Slice the pork and transfer to plates, pile the charred cabbage salad on the side, and enjoy warm.