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Pan-seared pork chop with grilled savoy cabbage

Recipe by:Chef Brandon Cavazos
Tank 18, San Francisco

Ingredients

  • Juice of 8 Meyer lemons
    3/4 cup plus 1 tbsp. olive oil
    Salt, to taste
    2 tsp. crushed Aleppo chili
    1 head savoy cabbage, cut into quarters
    1 (16-oz.) bottle pomegranate juice
    1 shallot, diced
    1 tbsp. honey
    1 pomegranate, seeded
    1 (1-lb.) bone-in pork chop

Directions

Whisk equal parts of lemon juice and olive oil (about 3/4 cup each) with salt to taste. Add chili and generously apply to quartered cabbage. Let sit in a bowl at room temperature for at least 1 hour to marinate.

To make glaze, combine pomegranate juice, shallot and honey in a medium saucepan. Bring to a boil, then reduce heat to low and simmer until thick and syrupy, 10 to 15 minutes. (It should coat the back of a spoon.) Add pomegranate seeds and a pinch of salt. Keep warm until ready to use.

Season pork chop with 1 tbsp. olive oil and salt on each side. Grill chop, uncovered, over direct heat for about 2 minutes on each side or until nicely seared with grill marks. Move to indirect heat and grill, covered, for 20 to 30 minutes or until thermometer inserted near center reads 145 degrees.

Remove chop from grill and let rest in a moderately warm place. Transfer to a plate and cover loosely with foil to keep chop warm while you grill cabbage. While grill is still hot, grill cabbage over very high heat, getting some nice char on the outside and letting it cook until tender. Remove and let sit until ready to plate.

Serve pork chop sliced on top of a bed of grilled cabbage and drizzle with pomegranate glaze.

Serves 1

Califonia Bountiful