In the heart of winter, charred purple cabbage and tart green apple add vivid color to your plate. A juicy pork chop and a mustardy vinaigrette marry the flavors, and it all cooks in a single skillet.
Allergen Note: Contains tree nuts.
Preheat the oven to 425°F.
Remove the outer layers from the cabbage, and cut it into wedges or thick slices about 1-inch thick (you should have about 8 small wedges). Remove the pork chop from the packaging and pat dry with paper towels.
In a cast-iron skillet or ovenproof sauté pan over medium-high heat, warm 1 tablespoon olive oil. Add the pork chop, fat-side down, and sear until it begins to brown, about 5 minutes. Flip the pork chop and add the cabbage to the pan (it’s okay to crowd it a little, it will cook down). Drizzle the cabbage with 1 tablespoon olive oil and season with salt. Transfer the pan to the oven and roast until the pork is nearly firm or a meat thermometer registers 135°F when inserted into the thickest part, and the cabbage is charred, 30 to 35 minutes.
Toward the end of roasting, core and thinly slice the apple. Pick the parsley leaves and toss the stems. In a large bowl, whisk together the vinaigrette and 1 teaspoon mustard.
When the pork is ready, transfer it to a cutting board, brush with additional mustard, and let it rest, 5 minutes. When the cabbage is cool enough to handle, add it to the bowl with the mustard vinaigrette, along with the apple, and toss to coat. Season to taste with salt and pepper. Fold in the parsley leaves and maple walnuts last.
Slice the pork across the grain. Transfer the pork slices to plates, pile the charred cabbage salad on the side, and enjoy warm.
The pork may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.