Pan-roasted Pork Chops with Sauteed Cabbage and a Shrimp, Crabmeat and Mirliton Dressing

Preheat the oven to 400 degrees F.

Set a 12-inch saute pan over medium-high heat and add 2 tablespoons of the olive oil. Season the pork chops on both sides with the Essence, 2 teaspoons of the salt and 1 teaspoon of the black pepper. Sear the chops, 3 at a time in the hot skillet, until well caramelized, about 3 minutes per side. Transfer pork chops to a baking sheet and set aside. Add the remaining tablespoon of oil to the pan and sear the remaining 3 pork chops. Transfer to the baking sheet with the other pork chops and roast in the oven until cooked through, about 12 minutes.

While the pork chops are roasting, add the bacon to the saute pan used to brown the pork chops and reduce the heat to medium. Cook, stirring frequently, until the bacon is crispy, 7 to 8 minutes. Add the garlic to the pan and cook until the garlic is fragrant, about 30 seconds. Add the cabbage to the pan and season with the remaining teaspoon of salt and 1/2 teaspoon of black pepper and cook, stirring occasionally, until just wilted, about 15 minutes.

Remove the pork chops from the oven and serve, with the shrimp, crabmeat and mirliton dressing and sauteed cabbage.