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extra-virgin olive oil center garlic Spanish onion thyme cabbage salt vinegar golden raisins chicken stock center butter grainy mustard flat leaf
Viewed: 45 - Published at: 7 years agoIngredients
- 4 tablespoons extra-virgin olive oil (EVOO)
- 6 slices center-cut or applewood-smoked bacon, chopped
- 3 garlic cloves, chopped
- 1 medium Spanish onion, thinly sliced
- 2 tablespoons fresh thyme leaves, 4 or 5 sprigs stripped, chopped
- 1 small head napa cabbage, cored and sliced (1 1/4 pounds)
- Salt and freshly ground black pepper
- 1/4 cup plus a splash cider vinegar
- 1/2 cup (2 ounces) golden raisins (a couple of handfuls)
- 3/4 cup chicken stock
- 4 center-cut loin pork chops or rib chops, 1 inch thick
- 4 tablespoons butter, very soft
- 2 tablespoons grainy mustard
- 2 tablespoons fresh chopped flat-leaf parsley
Method
- Heat a large skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan).
- Add the bacon and cook until crisp, 3 minutes.
- Add the garlic, onion, and thyme and cook for 1 minute.
- Add the cabbage, salt, and pepper, toss to combine, then add 1/4 cup of the cider vinegar, the raisins, and the chicken stock.
- Turn down the heat to medium and continue to cook for 8 to 10 minutes, stirring occasionally.
- While the cabbage is cooking, heat another large skillet over medium-high heat with the remaining 2 tablespoons of EVOO.
- Liberally season the pork chops with salt and pepper.
- Add the chops and cook for 5 minutes on each side.
- For the mustard butter, in a small bowl combine the soft butter, grainy mustard, chopped parsley, and a splash of cider vinegar.
- Top each chop with a heaping tablespoon of the mustard butter and serve alongside the bacon-braised cabbage.
