This is Week #10 of my 2011 cooking challenge! Click on the above graphic to view all P&TC recipes. All recipes created for this challenge come from the Food & Wine Annual Cookbook 2010.
I have been looking forward to making this recipe since I first saw it on my list. It is unique, and I love unique. I also love pork. And cabbage. And bacon.
I have another pork recipe to post soon detailing the way my husband has been cooking it lately, but I adore the way it is cooked in this recipe. An "Mmmmm" escaped my mouth with every bite.
In a shallow dish, combine:
1/4 cup olive oil
4 thyme sprigs
1 large garlic clove, chopped
Add 4 12-oz. bone-in pork loin chops (I used 3 boneless and this was perfect for 2 meals for 2 people).
Turn to coat with the marinade and refrigerate overnight.
Thinly slice 1/2 of a head of cabbage crosswise and set aside.
In a large skillet, cook 3 thick slices of applewood-smoked bacon, cut into 1/2-inch pieces, until browned. Pour off the fat. Add 2 tablespoons of butter to the skillet along with the sliced cabbage.
Cover and cook, stirring occasionally, until the cabbage is tender, about 7 minutes.
1 Granny Smith apple, peeled, cored and cut into 1/2-inch pieces
1 teaspoon white vinegar
Cover and cook until the apple is tender, about 5 minutes.
1 tablespoon Dijon mustard
3/4 cup heavy whipping cream
Simmer uncovered until the cream has thickened, about 3 minutes. Season with salt and pepper and cover to keep warm.
Preheat your oven to 325 degrees F. In a large ovenproof skillet, heat 1 tablespoon of olive oil over medium heat until shimmering. Remove the pork chops from the marinade, discarding the thyme and garlic. Season the chops with salt and pepper and add to the skillet. Cook over moderately high heat until they are richly browned, about 3 minutes per side.
Transfer the skillet to the oven and roast the chops for about 12 minutes, turning once halfway through, until just pink in the center. Transfer the pork chops to plates and serve with the cabbage.