I whipped this up the other night; it wasn't too bad at all. The pork was a hair overdone, so adjust accordingly.
4 boneless pork loin chops
3 cloves garlic
1 head cabbage
Preheat the oven to 300F.
Rinse and pat the chops dry, then dust both sides with spice rub:
Set those aside for a few minutes while you do the rest of the prep work. Core and dice the apples, then toss with a quarter cup of cider vinegar to minimize browning:
Chop your garlic, and toss it in a skillet with some olive oil over medium heat:
As soon as it starts to brown, put the chops in too:
Give 'em a few minutes; just enough to lightly brown, then flip 'em:
Once the other side is browned as well, put them in a large casserole and set aside. Add a little more oil to the skillet, and keep the heat on. Quarter and core the cabbage, and slice into 1/4" strips.
A quarter-head at a time, give them a trip through the skillet, just enough to start wilting. Add a pinch of salt to each quarter:
Put the first two quarters over the chops in the casserole, then add the apples and a few tablespoons of brown sugar. Add the remaining cabbage, cover tightly, and stick it in the oven for 30 minutes or until the chops are cooked through:
(I forgot the "after" picture, but take my word: it's pretty tasty, albeit one-color. Add some red cabbage or carrots for color, and season to taste. A bulb of fennel sauteed with the cabbage would be excellent as well.)
3 years ago