Cast-Iron Seared Bone-In Pork Chops with Smothered Cabbage, Honeycrisp Apples & Tangy Sorghum Pan Jus

Instructions

1. 1

   Generously season 2 thick-cut bone-in pork chops on all sides, including the fat cap, with 1.25 tsp kosher salt and 0.75 tsp freshly cracked black pepper. Let them sit on a wire rack at room temperature for 20 minutes so the seasoning penetrates and the surface dries slightly.

   20 min

   Tip: Tempering the meat prevents the center from staying raw while achieving that deeply caramelized crust in the skillet.

2. 2

   While the chops temper, prep your produce: slice 1 medium yellow onion, core and shred 0.5 head savoy cabbage, and wedge 1 large Honeycrisp apple.

   10 min

   Tip: Savoy cabbage is naturally sweeter and more tender than standard green cabbage, which allows it to braise down into a velvety nest in minutes.

3. 3

   Set a large 12-inch cast-iron skillet over medium-high heat until wisps of smoke appear. Add 2 tbsp high-heat neutral oil. Using tongs, hold 2 thick-cut bone-in pork chops upright on their fat caps for 2 minutes to render and crisp the fat, then lay them flat in the pan. Sear undisturbed for 4 minutes until deeply bronzed and mahogany-crusted.

   6 min

   Tip: Do not move the chops once they touch the iron; let the Maillard reaction do its work undisturbed.

4. 4

   Flip the chops over. Add 2 tbsp unsalted butter, 4 smashed garlic cloves, and 4 fresh thyme sprigs to the skillet. As the butter foams, tilt the pan slightly and repeatedly spoon the aromatic butter over the chops for 3 minutes, or until an instant-read thermometer inserted into the thickest part reads 135°F. Transfer chops to a warm plate and tent loosely with foil to rest (they will carry over to a juicy 145°F). Discard the scorched garlic and thyme sprigs, leaving the rendered fat in the pan.

   5 min

   Tip: Arrosé basting draws deep nutty butter and herb perfume straight into the meat while keeping it succulent.

5. 5

   Return the cast iron to medium heat with the reserved drippings. Toss in 1 medium yellow onion and 1 large Honeycrisp apple, cooking for 4 minutes until softened and edges are caramelized. Add 0.5 head savoy cabbage, 0.5 tsp kosher salt, and remaining 0.25 tsp freshly cracked black pepper. Pour in 0.5 cup low-sodium chicken stock and 1 tbsp apple cider vinegar, scraping up all the savory browned fond from the bottom of the pan. Cover loosely and cook for 6 minutes until the cabbage is tender-silky and the liquid has evaporated.

   10 min

   Tip: The cabbage absorbs the pork fond and apple sweetness, creating an incredible savory-sweet bed for the chops.

6. 6

   Transfer the smothered cabbage and apples to your serving platter, leaving the skillet over medium heat. Pour in 0.75 cup apple cider, remaining 1 tbsp apple cider vinegar, and 1.5 tbsp sorghum syrup. Whisk in 1 tbsp whole-grain Dijon mustard and drop in the remaining 2 fresh thyme sprigs. Simmer vigorously for 4 minutes until reduced to a glossy, spoon-coating syrup. Remove from heat, discard thyme sprigs, and whisk in the remaining 2 tbsp unsalted butter along with any accumulated resting juices from the rested pork chops.

   5 min

   Tip: Whisking cold butter off the heat (mounting with butter) emulsifies the sauce, giving it body and a mirror-like shine.

7. 7

   Nestle the rested pork chops atop the warm mound of smothered cabbage and apples. Spoon the glossy sorghum-cider pan jus generously over the chops and around the platter. Serve immediately.

   2 min

   Tip: Serve with warm skillet cornbread or crusty bread to catch every drop of the cider gravy.