Smoky Pork, Cabbage, and Pepper Rice Skillet

Instructions

1. Thinly slice the pork, cabbage, bell pepper, and onion, and mince the garlic.
2. Do not rinse the pork. Pat it dry, season it with kosher salt, black pepper, and smoked paprika, then wash the board, knife, and hands with soap and water before touching anything else.
3. Heat half the olive oil in a large skillet over medium-high heat. Sear the pork for 2-3 minutes per side, until browned and the thickest piece reads 145°F (63°C) on an instant-read thermometer. Transfer it to a clean plate and let it rest for at least 3 minutes.
4. Add the remaining olive oil to the skillet. Cook the onion, bell pepper, and cabbage with a pinch of kosher salt for 5-7 minutes, stirring occasionally, until the onion is translucent, the pepper is tender-crisp, and the cabbage begins to brown.
5. Stir in the garlic and cook for 30-60 seconds, until fragrant. Add the brown rice and vegetable broth, scrape up the browned bits, and bring to a gentle boil.
6. Cover the skillet, reduce the heat to low, and simmer for 30-35 minutes, until the rice is tender and the broth is absorbed. Taste the rice for tenderness before serving.
7. Slice the rested pork and return it to the skillet for 1-2 minutes, until warmed through and the skillet is steaming hot. Squeeze lime over the dish, taste, and adjust with kosher salt and black pepper.