Pork with Sweet and Sour Red Cabbage
Ingredients
4
extra-thick cut pork loin chops or 1 pork tenderloin (about 1 ½ lbs. total)
1
red cabbage, cored and shredded into ½" wide strips
1 ½ cups
low-sodium chicken stock
½ cup
brown sugar
½ cup
Kowalski's Balsamic Vinegar
¼ cup
Kowalski's Unsalted Butter
¼ tsp.
freshly ground Kowalski's Black Peppercorns, plus more for seasoning the pork
- kosher salt, to taste
2 tbsp.
Kowalski's Extra Virgin Olive Oil
Directions
- Let pork stand at room temperature for approx. 30 min.
- While pork stands, combine cabbage, stock, sugar, vinegar, butter and pepper in a large saucepan; bring to a boil.
- Reduce heat; cover and simmer until cabbage is tender (about 50 min.). While cabbage cooks, complete steps 4-10 below.
- Preheat oven to 450°.
- In a large, heavy oven-safe skillet, heat oil over high heat until it shimmers but does not smoke.
- Season pork with salt and pepper to taste.
- Add pork to the pan; cook until a moderately dark crust forms and meat releases easily from the pan.
- Turn and sear other side(s) of pork in the same manner.
- Move pan to preheated oven; cook to desired doneness (about 10-15 min.; for medium doneness, remove from oven when thermometer registers an internal temperature of 135°).
- Remove skillet from oven; remove pork from pan and tent loosely with foil. Rest meat for at least 5 min. (temperature will increase to 140°).
- When cabbage is done simmering, increase heat and return to a boil; cook until liquid is reduced by about ⅔ (it should be just below the surface of the cabbage).
- Season cabbage with salt. Use tongs to transfer cabbage from cooking liquid to individual serving plates.
- Drizzle cabbage to taste with residual cooking liquid; serve pork on top of warm cabbage.
