Skillet Roasted Pork Loin Chops, Savoy Cabbage, and Carrots

Skillet Roasted Pork Loin Chops, Savoy Cabbage, and Carrots (Serves 1-2)

My Whole Foods store has begun to carry local, pastured, bone-in pork loin chops – win/win/win for me. Pork loin chops roast very nicely in a cast iron skillet and throw off enough good fat to make chopped Savoy cabbage and baby cut carrots taste great. I prefer bone-in chops because the bone imparts a little flavor to the meat when you cook them and I save the bones to make bone broth later.

Prep and Cook Time: 40-45 minutes

Ingredient list:

2 bone-in pork loin chops
1/3 to 1/2 head of Savoy cabbage
1 or 2 handfuls of baby cut carrots
Coconut oil
Ground cumin
Red chili powder
Garlic powder
Black pepper
Salt

Directions: Pre-heat oven to 400 degrees. Chop cabbage into bite-size pieces. Pile in a bowl and season with a dusting of salt, garlic powder, and a little red chili powder. Add 1 tablespoon of coconut oil to a cast iron skillet over high heat. Dust both sides of pork chops with salt, garlic powder, and black pepper. Brown chops 4 minutes on one side and then turn to brown the other side another 4 minutes. Cover with a close-fitting lid while browning to minimize splatter. While the second side is browning, add cabbage to the skillet and arrange around the pork chops. Add as many carrots to the skillet as you can and season them with a dusting of salt and ground cumin. Return lid to skillet. Once the second side has had 4 minutes to brown, move the skillet to the oven and let everything roast together for 30 minutes at 400 degrees. When done, pull from the oven and transfer to plates. Enjoy!

Notes: I tend to eat a pound of vegetables in one sitting when they are cooked with chicken thighs, but I am a big eater.

The inspiration for this meal came from page 29 of Melissa Joulwan’s new cookbook Well Fed: Paleo Recipes For People Who Love To Eat. Melissa’s recipe calls for skinless, boneless chicken thighs, but I like the extra fat produced by the skin. And I save chicken bones to make my own broth.

I bought my cast iron skillet recently – a 12-inch Lodge Logic with matching iron cover. A cast iron skillet might be the greatest cooking tool ever. The 12-inch size is seriously heavy when loaded with food and big enough to cook for a family, but I don’t think I could get enough vegetables in a 10-inch skillet to satisfy me. Lodge is a great brand of cookware. Check it out in my online Store.

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