Roast Pork with Red Cabbage

Step 1

Preheat oven to 400°F. Pat the 4 pork chops dry and season both sides with 1/2 tsp salt and 1/4 tsp pepper.

Step 2

Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high. Sear the pork chops until golden brown, about 3 minutes per side. Remove and set aside.

Step 3

In the same skillet, add 2 tbsp olive oil and the shredded red cabbage. Cook over medium, stirring, until slightly wilted, about 5 minutes.

Step 4

Stir in 2 tbsp apple cider vinegar, the juice of 1 orange, and the remaining 1/2 tsp salt and 1/4 tsp pepper. Cook until the cabbage is tender, about 10 minutes.

Step 5

Nestle the pork chops into the cabbage. Slice the 4 figs and scatter over the top. Transfer the skillet to the oven and roast until the pork reaches 145°F, about 10-12 minutes.

Step 6

Let rest for 5 minutes before serving. Garnish with orange slices if desired.