This easy weeknight dinner may be under 10 ingredients and take less than an hour to prepare, but it still tastes like a slaved-over masterpiece! The sweetness of the roasted shallots compliment the earthy, charred cabbage beautifully, and the sour vinaigrette doubles as a sauce for the juicy pork chops! Oh, and creamy goat cheese and crunchy nuts? Texture heaven!
Like the weeknight dinner recipe version of a certain menswear brand guy– you’re gonna like the way it tastes, I guarantee it.
Pork Chops + Roasted Cabbage With Dijon Vinaigrette Recipe
Pork Chops + Roasted Cabbage With Dijon Vinaigrette
Servings: 4 Servings
Ingredients
For the Pork Chops:
- 4 bone in pork chops (see recipe below)
For the Dijon Vinaigrette:
- 3 tbsp apple cider vinegar
- 3 tbsp olive oil
- 1 tsp dijon
Everything Else:
- 1 small head savoy cabbage halved and sliced ¾-1” thick
- 4 shallots roots trimmed and halved lengthwise
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp aleppo pepper or red pepper flakes
- 3 oz crumbled goat cheese
- 1 small honeycrisp apple cored and diced
- 1/3 cup chopped roasted almonds
- 1/4 cup chopped parsley leaves
- crusty bread for serving
Instructions
- Heat the oven to 425F with the racks in the lowest and center positions. Arrange the cabbage slices and shallots on a large rimmed baking sheet, and drizzle with the olive oil, salt, and aleppo pepper. Roast on the lowest rack for 30 minutes, turning the cabbage and shallots once halfway through cooking.
- When the vegetables have been roasting about 10 minutes, add the cast iron pan to the center rack of the oven to heat for the pork chops. Cook the pork chops according to the recipe below.
- While the vegetables roast and the pork chops cook, assemble the vinaigrette. Whisk together the apple cider vinegar, olive oil, and dijon until emulsified and season with salt and pepper.
- Serve the roasted cabbage and shallots topped with the goat cheese, apple, almonds, and parsley alongside the pork chops. Drizzle the dish with the dijon vinaigrette.
Perfect Pork Chops Recipe
Perfect Pan-Seared Pork Chops
Ingredients
- bone-in pork chops about 1" thick
- salt
- baking soda
- high smoke point oil
Instructions
- With a sharp paring knife, slice 3-4 slits into the band of fat on the outer side of the pork chop about an inch apart, being careful not to slice into the meat. This will prevent the pork chops from curling when they are seared, allowing the meat to cook evenly (The fat contracts more quickly than the meat when the pork chop is exposed to high heat, often causing curling) . Pat the pork chops dry all over, and season each chop with 1/4 tsp salt and 1/8 tsp baking soda per side. Arrange the pork chops on a wire rack and refrigerate uncovered for at least 5 hours or up to over night. Salting ahead of time seasons the meat throughout, and helps keep the surface of the meat from sweating while it cooks, giving it a better shot at browning up nicely. If you don’t have time to do this, don’t worry! Just pat the chops dry as well as you can, and don’t add the salt and baking powder until just before searing to cut down on the possibility of sweating.
- Heat the oven to 425F. Heat a large cast iron pan in the oven for 10 minutes. Remove the pan from the oven and transfer to a stove top burner over high heat. Add 2 tsp high smoke point oil to the pan. Add the pork chops and allow to sear undisturbed for 2 minutes per side. Transfer the pan to the oven and cook 3 minutes more. Transfer the chops to a plate or cutting board and allow to rest 10 minutes before serving.
Tell me what you think in the comments below!
