Yes, we're suggesting this dish for St. Patrick's day because it's heaps better than that tired corned beef option or other food things dyed green. You don't have to be Irish to know that this buttery, garlicky dish is one that you'll most likely add to your regular dinner rotation...
Makes 4 servings
What you need
1 small head green cabbage, cut into 1-inch wedges (core left intact)
6 tablespoons Tessemae’s Lemon Garlic
4 thick-cut pork chops
coarse salt and freshly ground black pepper
1 tablespoon grass-fed butter or ghee
3 sprigs thyme
2 garlic cloves, smashed
What you do
- Heat oven to 450 and move oven rack to upper-middle position. Place cabbage wedges on a rimmed baking sheet and drizzle with 3 tablespoons Lemon Garlic and sprinkle with salt and pepper. Gently toss until both sides of wedges are coated. Roast until cabbage is browned around the edges, about 22 minutes.
- Meanwhile, dry pork chops with paper towels and sprinkle with salt and pepper. Heat 2 tablespoons Lemon Garlic in a large cast iron skillet over medium-high heat.
- Cook pork until golden-brown, about 3 minutes. Flip chops over and cook until browned, about another 3 minute. Continue to cook and flip about every minute or so, until an instant read thermometer inserted in the thickest part of the chop registers 135 degrees, about 8 minutes total cook time.
- Remove pan from heat and add remaining 1 tablespoon Lemon Garlic, butter, thyme and garlic cloves to pan. Tilt skillet and spoon liquid, thyme and garlic in pan over pork chops several times. Remove pork chops to a cutting board and let rest at least 5 minutes.
- Serve pork and cabbage with juices from the pan drizzled over top.