Pork Loin Chops with Steamed Red Cabbage (Serves 2)
My wife steamed some cabbage the other day, and it was pretty good. I thought adding a splash of apple cider vinegar would improve the flavor, and I was right. I think I am going to be eating more and more cabbage. Here I am offering cabbage with pan-grilled pork loin chops.
Prep Time: 10 minutes
Cook Time: 20-25 minutes
2 bone-in pork loin chops
1/4 of a red cabbage
Apple cider vinegar
Extra virgin olive oil
Red chili powder
Add water to steamer pot and set over medium heat. Use a knife to cut about 1/4 of a head of cabbage into bite-sized pieces. If you want leftovers, cut up more cabbage. Dust the chops with salt, cumin, garlic powder, and red chili powder on both sides. I frequently add too much red chili powder, so you be careful with the hot stuff.
Directions: Add chopped cabbage to the steamer pot. Add a nice dusting of salt and black pepper to the top. Cover steamer pot and let it cook 20-25 minutes, depending upon how soft you like your cabbage. About 10 minutes before the cabbage will be done, heat grill-pan or skillet over medium heat. My grill-pan is non-stick, so I work with a dry pan, but you might want to heat a little avocado or olive oil if you don’t have a non-stick pan. Lay the pork chops in the hot grill-pan and let it sear undisturbed for 4 minutes. Turn with tongs to let the second side sear for 4 minutes. Transfer chops to a plate to rest. Now back to the cabbage. Splash some apple cider vinegar over the steamed cabbage. Splash some olive oil over the cabbage. Stir well to mix the salt, pepper, vinegar, and oil. Transfer to a plate and eat!
Notes: I was cooking for my wife when I created this recipe. I liked the idea of rubbing the pork loin chops with mustard at the end of the grilling process as I did with my Mustard-Rubbed Sirloin Tip Steak and Roasted Green Beans, but she didn’t. Oh well, I’ll try mustard-rubbed pork another day.
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