Home Skillet: The Essential Cast Iron Cookbook for Easy One-Pan Meals by Robin Donovan

Author:Robin Donovan [Donovan, Robin]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2016-07-18T23:00:00+00:00

PAN-ROASTED PORK CHOPS WITH SWEET AND SOUR BRAISED RED CABBAGE

SERVES 4 ■ PREP TIME: 10 MINUTES ■ COOK TIME: 45 MINUTES

You begin this dish by first cooking bacon in the skillet, laying down a layer of flavor. Then you cook the cabbage and pork chops in the bacon fat. First the cabbage is braised, then the pork chops are seared and then pan-roasted in the oven. The whole dish takes less than an hour to prepare, but it tastes like the kind of meal you slave over all day.

6 bacon slices, chopped

1 medium onion, chopped

1 small red cabbage (about 1¾ pounds), halved lengthwise, cored, and sliced ¼ inch thick

¾ cup water

¼ cup red wine vinegar

2 tablespoons sugar

½ teaspoon caraway seeds

1¼ teaspoons kosher salt, divided

¾ teaspoon freshly ground black pepper, divided

4 (1-inch-thick) bone-in rib pork chops (2½ to 3 pounds total)

2 tablespoons vegetable oil

1 Preheat the oven to 450°F.

2 In a 12-inch cast iron skillet over medium-high heat, cook the bacon until browned and crisp, about 5 minutes. Transfer to a paper towel–lined plate to drain.

3 With the skillet still over medium-high heat, add the onion and cook, stirring occasionally, until it softens and begins to turn brown, about 3 minutes. Add the cabbage and toss until it is coated with the fat. Stir in the water, vinegar, sugar, caraway seeds, ¾ teaspoon of salt, and ¼ teaspoon of pepper.

4 Reduce the heat to medium-low and braise the cabbage, stirring occasionally, for about 25 minutes, until the cabbage is tender. Transfer the cabbage to a serving platter and wipe out the skillet.

5 Season the pork chops with the remaining ½ teaspoon of salt and ½ teaspoon of pepper. In the skillet over medium-high heat, heat the vegetable oil. When the oil begins to shimmer, add the chops and cook until golden brown on the bottom, about 3 minutes. Flip over and cook until the second side is browned, about 3 minutes more. Transfer the skillet to the preheated oven and roast the chops until they are cooked through, 5 to 7 minutes.

6 While the pork is cooking, stir half of the cooked bacon into the cabbage. Run a knife through the remaining bacon to chop it finely.

7 Remove the skillet from the oven and let the chops rest, loosely covered with aluminum foil, for about 5 minutes. Arrange the chops on top of the cabbage on the platter, sprinkle with the remaining bacon, and drizzle any pan juices over the top. Serve immediately.

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