Pork Chop, Dijon Roasted Cabbage & Arugula-Pear Salad with Blue Cheese

Directions

1. Preheat the oven to 450°F.
2. Wash and dry all fresh produce; pat dry as needed.
3. In a medium bowl, whisk together Dijon, extra-virgin olive oil, honey, salt, and pepper to form a dressing.
4. Halve the cabbage lengthwise, core it, and cut into 1-inch wedges. Place on a baking sheet and brush or drizzle both sides with the Dijon dressing.
5. Roast the cabbage for 18–20 minutes, flipping halfway, until tender and lightly browned.
6. Meanwhile, heat a nonstick skillet over medium-high heat. Pat pork chops dry, season both sides with salt and pepper, then add a little oil to the pan.
7. Sear the pork chops until golden and cooked through, about 3–4 minutes per side. Transfer to a plate and loosely cover with foil to rest.
8. In the reserved bowl, whisk together oil, vinegar, Dijon, and a pinch of salt to make the dressing for the salad. Add sliced onion, pear, and chopped walnuts, tossing to combine. Just before serving, fold in arugula and crumbled blue cheese, tossing gently.
9. To plate, divide the roasted cabbage, pork chops, and the salad among two plates and serve.