Meat Lite: Pork And Mustard-Cream Cabbage Recipe

• 1 teaspoon vegetable oil
• 1 slice bacon, chopped
• 1 medium onion, quartered and thinly sliced
• 1 medium apple, cored and shredded on a box grater
• 1/2 medium head green cabbage, shredded
• 1/2 teaspoon salt
• 1/4 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 tablespoon whole grain mustard
• 1 bone-in pork loin chop, seasoned liberally with salt and pepper

1. Preheat the oven to 400u0b0F.
2. Over medium heat, fry the bacon in the oil until the fat has rendered and the bacon has started to crisp. Add the onion and cook, stirring frequently, until the onion has begun to soften, 5 to 8 minutes.
3. Add the apple, cabbage, and salt, and continue cooking until the cabbage has wilted, about another 5 minutes. Add the cream and mustard and stir to combine. Bring to a boil, reduce to a simmer, and then simmer over very low heat while you make the pork chop.
4. Preheat a cast iron skillet over medium heat. Brown the pork chop 2 to 4 minutes per side, until the exterior is a deep golden brown. Transfer the skillet to the oven and cook another 5 to 8 minutes, until the pork has reached an internal temperature of 150*F.
5. Let the pork chop rest before slicing it against the grain. Divide in half, and serve it on top of a generous mountain of cabbage.

vegetable oil, bacon, onion, apple, head green cabbage, salt, heavy cream, mustard, whole grain mustard, chop

Taken from www.seriouseats.com/recipes/2010/03/meat-lite-pork-mustard-cream-cabbage-recipe.html (may not work)