- 1 tbsp (15 mL) extra-virgin olive oil
- 1 onion, chopped
- 1 large sweet potato, peeled and cut in 1/2-inch / 1 cm chunks
- 2 yellow-fleshed potatoes, cut in 1/2-inch / 1 cm chunks
- 4 cups (1 L) diced green cabbage
- 2 tsp (10 mL) chopped fresh thyme
- 1 tbsp (15 mL) grainy mustard
- 1/2 tsp (2 mL) dry mustard
- 1-1/2 tsp (7 mL) cumin, divided
- 1/4 tsp (1 mL) pepper
- 1/4 tsp (1 mL) caraway seeds
- 1 tbsp (15 mL) apple cider vinegar
- 2 tbsp (30 mL) Dijon mustard
- 1 tsp (5 mL) ground coriander
- 4 centre-cut pork chops (1 lb / 450 g)
1. Preheat oven to 375°F/190°C.
2. In large cast-iron or ovenproof skillet over medium-high, heat oil. Add onion; sauté until beginning to brown, about 5 minutes. Add potatoes; continue to sauté, stirring often, until potatoes begin to soften, about 8 minutes. Deglaze pan with 1/4 cup/60 mL water, scraping up any brown bits. Add cabbage, thyme, grainy mustard, dry mustard, 1/2 tsp/2 mL of the cumin, pepper and caraway seeds. Continue to sauté, deglazing 3 more times with 1/4 cup/60 mL water each time, scraping up brown bits until potatoes are cooked but slightly underdone, about 10 minutes. Stir in vinegar.
3. In small bowl, stir together Dijon mustard, remaining cumin and coriander. Rub over pork. Nestle pork into the hash, covering lightly with hash. Bake until pork is cooked through, 18 to 20 minutes.