Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by their book, Almost Meatless. —The Mgmt.
Most people think that if you're serving a chop of any kind, one per person is the rule. It's certainly customary, but in most cases that 8- to 20-ounce monster is a multiple of the portion you should probably be eating. Chops don't usually lend themselves to a meat-lite supper, but with an ample serving of a hearty vegetable side, you won't wonder where the other half of your dinner went. In this case, sharing really is caring.
- Yield:serves 2
- 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
Preheat the oven to 400°F.
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.
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.
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.
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.