Name: Pan-Fried Pork Chops with Napa Cabbage Sauté & Roasted Carrots
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 9 medium carrots; 1 ½ medium heads napa cabbage; 6 pork chops, bone-in; 1 ½ medium yellow onions; apple cider vinegar; black pepper; extra virgin olive oil; salt; virgin coconut oil

Pan-Fried Pork Chops with Napa Cabbage Sauté & Roasted CarrotsPan-Fried Pork Chops with Napa Cabbage Sauté & Roasted Carrots — a 45-minute dinner recipe with 9 ingredients, serving 6.Ingredients

9 medium carrots

1 ½ medium heads napa cabbage

6 pork chops, bone-in

1 ½ medium yellow onions

apple cider vinegar

black pepper

extra virgin olive oil

salt

virgin coconut oil

Instructions

Preheat the oven to 450°F (232°C) and place the rack in the center position.

Wash and dry the fresh produce.

Peel the carrots, then trim off the ends; discard the peels and trimmings. Cut the carrots crosswise into 6-mm-thick rounds at a 45° angle and transfer to a baking sheet.

Drizzle the carrots with olive oil and season with salt and pepper; toss to coat then spread out in a single layer.

Place the carrots in the oven and roast until they are tender when pierced with a fork, 15 to 18 minutes.

Trim off and discard the root end of the cabbage; quarter the cabbage lengthwise, then thinly slice crosswise into shreds and transfer to a bowl.

Preheat a skillet over medium-high heat.

While the skillet heats up, pat the pork chops dry with paper towels and place on a plate; season generously with salt and pepper on both sides.

Once the skillet is hot, add coconut oil and swirl to coat the bottom.

Place the pork chops in the skillet and sear until they develop a nice crust, 2 to 3 minutes per side. Then, reduce the heat to medium and cook the chops, flipping occasionally, until they are cooked through (test using a thermometer or cut into a chop with a knife), another 3 to 5 minutes. Once done, transfer the pork to a plate, reserving the juices in the skillet.

While the pork cooks, trim off and discard the ends of the onion and remove the outer layer; quarter the onion lengthwise, then thinly slice crosswise.

Once the pork has been transferred, add more coconut oil to the skillet, followed by the onion. Cook, stirring occasionally, until the onion is softened, 2 to 3 minutes.

Add the cabbage to the skillet and season with salt and pepper. Cook, stirring occasionally, until the cabbage is lightly browned and wilted, 4 to 5 minutes.

Add the vinegar to the cabbage and cook, stirring occasionally, for another 30 seconds to 1 minute.

To serve, place the cabbage on plate, top with a pork chop, and arrange the carrots on the side. Enjoy!

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