- (4) 8 oz Pork Chops, we like Snake River Farms
- 4 garlic cloves, smashed
- 4 rosemary sprigs
- 4 TB butter
Braised Red Cabbage
- 1 lb smoked bacon
- 6 small red cabbages, cut in a chiffonade
- 375 ml red wine (1/2 bottle)
- 1 cup red wine vinegar
- 2 TB sugar
- Salt + pepper to taste
Cut bacon into small, lardon-sized pieces. Add bacon to a large pot or deep pan and render over medium heat until bacon is slightly browned. Add the chiffonade red cabbage, red wine, red wine vinegar and sugar. Let contents simmer for about 20 mins on medium-low heat until liquids have reduced almost completely. Set aside until ready to serve.
- 2 lbs tomatillos, cut into 1/4s
- 3 yellow onions, diced
- 8 garlic cloves, minced
- 1 bunch cilantro, leaves picked from stems
- 1 cup toasted pepitas
- White wine
- Salt to taste
- Blanched spinach (optional)
In a pan, sauté onions until translucent over low- medium heat. Add the tomatillos and garlic and cook for about 2 minutes. Add the picked cilantro, toasted pepitas and just enough white wine to cover the contents. Let simmer until the white wine has reduced by about half and the tomatillos have become very soft. Remove from heat and blend in a blender until a smooth consistency is achieved. Finish with salt to taste and rapidly cool to avoid discoloration.
Optional Step: Tomatillos tend to lose their vibrant green color after cooking. To counteract the murky green color, add blanched spinach to the mixture in the blender.
Pre-heat the oven to 400 F. Pat dry the pork chops. Heat an oven-safe pan on medium-high heat. Add the pork chops and sear until a golden crust forms. Flip and add the butter, rosemary, and garlic and spoon over the pork chop. Move the pan to the oven for an additional 4 minutes, until cooked medium.
Add the braised cabbage to the plate and place the pork chop on top. Spoon the tomatillo sauce on the plate and enjoy! Add parsnip chips or chilis as desired.