Pork Chops with Toasted Barley Crust, Pear-Shallot Rosemary Sauce, and Sautéed Cabbage

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Spread the pearled barley in a dry skillet and toast over medium heat for 6-8 minutes, stirring often, until golden and fragrant. Let it cool slightly, then pulse it in a processor or crush it in a mortar until it resembles coarse breadcrumbs.

2. 2

   Pat the pork chops dry with paper towels. Season them with 1 teaspoon salt, 1 teaspoon black pepper, and the garlic powder. Spread a thin layer of Dijon mustard on both sides and press the crushed toasted barley onto the surface to form a light crust.

3. 3

   Heat 1 1/2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Sear the pork chops for 2 minutes per side until the crust adheres and lightly browns. Transfer the skillet to the oven and cook for 8-10 minutes at 220 °C / 425 °F, or until the center is juicy and properly cooked. Remove the chops and let them rest for 5 minutes.

4. 4

   While the pork bakes, make the sauce. In a medium skillet, heat 1/2 tablespoon olive oil with 1 tablespoon butter over medium heat. Add the shallots, pear, half of the rosemary, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 6-7 minutes, stirring, until the shallots are soft and the pear begins to break down.

5. 5

   Add the dry white wine and cook for 2 minutes to reduce slightly. Stir in the chicken broth and cook 5-6 minutes more. Blend the mixture with an immersion blender or in a blender until smooth. Return the sauce to the pan, add the remaining tablespoon of butter, and adjust with more salt if needed.

6. 6

   For the sautéed cabbage, heat the remaining tablespoon of olive oil in a wide skillet over medium-high heat. Add the chopped garlic and cook for 30 seconds. Add the green cabbage, the rest of the rosemary, 1/4 teaspoon salt, and the apple cider vinegar. Sauté for 6-8 minutes until tender but still slightly firm.

7. 7

   Serve a bed of sautéed cabbage on each plate. Place a pork chop on top or alongside and finish with the warm pear-shallot rosemary sauce.