Baked Pork Chops with Bacon and Cabbage

Sear the pork chops first, then bake them in this creamed cabbage and bacon sauce for maximum flavour. Stick to one ovenproof pot.

2 Tbsp. extra-virgin olive oil
4 (1" thick) pork chops, bone-in
sea salt
black pepper, freshly ground
4 strips bacon, coarsely chopped
1 medium onion, cut into ½" slices
1 head green cabbage, cored and cut into 8 wedges (~ 2½ lbs)
3 Tbsp. all-purpose flour, unbleached
3 cups whole milk

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

Set a large heavy roasting pan across two burners over high heat; add oil and heat. Season pork with salt and pepper; brown on one side, 3-5 minutes. Flip and cook 1 minute more. Transfer to a plate.

Reduce heat to medium. Add bacon; cook until golden, about 5 minutes. Add onion; cook until softened, 5 minutes. Add cabbage, cut side down and cook until light golden, about 6 minutes. Flip and cook until slightly tender, about 3 minutes. Add flour and stir until coated. Add milk and cook, stirring constantly, until thickened, about 4 minutes. Season with salt and pepper, then nestle pork chops in sauce.

Transfer pan to oven. Bake until pork is cooked through, about 10 minutes.

Makes 4 servings.