pork chop, cabbage, and apple sauté

Pork and cabbage are a classic pairing, as are pork and apples. When you put the three together, you get something less common, a little more complex, and really delightful. Flambé with brandy (Calvados if you have it) and it’s elegant.

  • 1 oz olive oil
  • 2 pork loin chops
  • 1 oz Rib Rub Roberto
  • 2 rashers bacon, cooked, and in bits
  • 1 oz olive oil
  • 1 small onion, in rings
  • 2 cloves garlic, minced
  • ¼ medium cabbage, shredded
  • 1 cup shiitake mushrooms, sliced
  • 1 large jalapeño chile, diced
  • 1 tbsp <sugar>
  • 1 tsp cinnamon
  • 1 tsp fresh ginger, grated
  • 2 tbsp apple cider vinegar
  • ½ cup unsweetened applesauce
  • 1 oz brandy

Cook the bacon as described earlier in the Usage Guide and Notes chapter, break it into bits and put it into a sauté pan with olive oil, onions, and garlic. Cook at medium heat a few minutes until the onions and garlic soften and become translucent. Add mushrooms, chile (remove seeds and placenta if they’re too hot for you), <sugar>, cinnamon, ginger, and vinegar. Cover and continue to cook until cabbage is al dente, about 5 minutes. Remove from heat and set aside.

Coat the pork chops with the rib rub and sauté them in oil on high heat until seared, and then on lower heat until an internal temperature of 160°F is reached.

Add the vegetables to the pan, pour over the brandy, ignite it, and let the flames die. Serve immediately with the vegetables alongside.

serves two.