Skillet Pork Chops with Cabbage

Ingredients

• 4 thick bone-in center-cut pork loin chops
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons olive oil
• 1 yellow onion, thinly sliced
• 1 clove garlic, chopped
• 1/2 large head green cabbage, cored and very thinly sliced with a mandoline or chef's knife
• 1 apple, peeled, cored, and cut into bite-sized chunks
• 1 teaspoon caraway seeds, optional
• 3 tablespoons chopped fresh parsley

Directions

1. Set your oven to 400 degrees F. Season the pork chops on every side with 1/2 teaspoon salt and 1/4 teaspoon pepper. For 1 minute, warm a 10-inch oven-safe skillet on medium-high. Pour in 2 tablespoons oil, and once the oil is hot, arrange the chops in 1 layer.
2. Leave the chops where they are for 3 minutes so they can brown nicely. Flip them, cook for 2 minutes more, then move the pork to a plate or bowl.
3. Set the pan over medium heat and pour in the remaining 1 tablespoon oil. Add the onion, garlic, and cabbage. Add the salt and pepper still left: 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir and cook for about 3 minutes, until the cabbage is thoroughly coated with oil.
4. Keep cooking for 15 minutes, giving the pan an occasional stir. Add the apples, the caraway seeds if you’re using them, and 2 tablespoons parsley. Cook for 10 minutes more, stirring now and then, until the cabbage is very soft and wilted.
5. Nestle the pork chops on top of the cabbage, then pour any juices from the plate or bowl into the skillet. Slide the skillet into the oven. Cook for 10 to 15 minutes without flipping the chops, until the thickest section reaches at least 145 degrees F on a meat thermometer. The thickness of the chops will decide where they land in that window.
6. Carefully take the skillet out of the oven; that handle is going to be very hot. Rest the meat and cabbage for 5 minutes. Scatter the remaining 1 tablespoon parsley over the top. Serve immediately.