The classic pairing of pork and cabbage gets an upgrade in this dish. A center-cut pork chop is brined and marinated with chipotle chile powder, smoked paprika, cumin, and olive oil, then grilled until juicy. It's served over garlicky roasted purple cabbage, which is sauced with a cheesy red bell pepper fondue. To round out the meal is a medley of zucchini, bell peppers, and poblanos roasted with garlic and topped with a luscious Parmesan chive butter.

Ingredients: pork chop, red cabbage, zucchini, olive oil, red bell peppers, poblano peppers, heavy cream, shredded medium white cheddar cheese (cultured milk, salt, enzymes, potato starch (added to prevent caking), natamycin (natural mold inhibitor)), cream cheese (pasteurized milk and cream, cheese culture, salt, guar gum, carob bean gum, xanthan gum), unsalted butter, fire roasted red peppers (roasted peppers, water, sea salt, citric acid), garlic, whole milk, grated parmesan cheese ((parmesan cheese (pasteurized cow’s milk, cheese culture, salt, enzymes), water, milk protein, modified food starch, palm oil blend, salt, disodium phosphate, citric acid, xanthan gum), and calcium propionate (preservative)), onions, brown chipotle chile powder, sea salt, granulated onion, cumin, smoked paprika, paprika, apple cider vinegar, smoked black pepper (pepper, smoke flavor), liquid smoke (water, hickory smoke concentrate), granulated garlic, dried chives, dried parsley