Dijon pork with apple cabbage

Instructions

1. 01

   Boil 1 1/2 pounds baby potatoes, halved in salted water until easily pierced, 12 to 16 minutes, then drain well and keep warm. Combine 2 tablespoons Dijon mustard, 1/2 cup low-sodium chicken broth, 1 tablespoon apple cider vinegar into a smooth sauce.

2. 02

   Pat 1 1/2 pounds boneless pork chops dry, then season with half of 1 teaspoon kosher salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high. Cook the main ingredient until it reaches 145°F before resting; transfer to a plate.

3. 03

   Add the remaining 1 tablespoon olive oil and 1 small green cabbage, thinly sliced and 2 crisp apples, thinly sliced. Cook until crisp-tender, 4 to 6 minutes. Return the main ingredient, add the sauce, and simmer 1 to 2 minutes until glossy.

4. 04

   Season with the remaining salt and pepper. Divide the prepared base among four plates, add Dijon pork with apple cabbage. Finish with 1/2 cup fresh parsley leaves.