When a chop is cooked this simply, it’s critical to use the best-quality pork. Robert Wiedmaier buys his deeply flavorful, nicely fatty, pasture-raised pork from Virginia’s EcoFriendly Foods. Wiedmaier turns humble cabbage into a luxurious side dish for the chops by cooking it with bacon, apple and cream. A hit of mustard and vinegar keeps the recipe from feeling too rich. Plus More Pork Recipes
The cabbage can be refrigerated overnight. Reheat gently.
By themselves, these chops might go best with a red; add Wiedmaier's bacony cabbage and apples and a lighter rosé feels more appropriate (pork, like many lighter meats, can go with almost any color of wine). California rosés tend to be more fruit-forward and substantial than their French counterparts, and are ideal here.