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1
Start a day ahead: Season the pork liberally with salt, cover and refrigerate overnight.
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2
Make the pickled vegetables a day ahead, too: Bring a pot of salted water to a boil.
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3
Add the carrots and celery root and cook until just wilted, about 1 minute.
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4
Drain and run under cold water.
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5
Bring the vinegar, garlic, jalapeno, bay leaf, dill, sugar, 1 tablespoon salt and 3/4 cup water to a boil in a saucepan.
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6
Remove from the heat and add the carrots and celery root.
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7
Let cool, then transfer the vegetables and liquid to a container and refrigerate overnight.
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8
The next day, make the cabbage: Heat 2 tablespoons olive oil in a pot over medium-high heat.
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9
Add the onion and 1/2 teaspoon salt; cook, stirring, until softened, 5 minutes.
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10
Add the cabbage and cider and cook, stirring, until the cabbage is crisp-tender, 10 to 15 minutes.
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11
Drain the pickled carrots and celery root; discard the garlic, jalapeno, bay leaf and dill.
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12
Add the pickled vegetables to the cabbage and cook 2 minutes.
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13
Remove from the heat, stir in the mustard and season with salt.
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14
Let cool.
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15
Remove the pork from the refrigerator and let stand 30 minutes.
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16
Preheat a grill to high and allow the grate to get hot (on a charcoal grill, spread the coals over half the grill; on a gas grill, preheat the burners on one side).
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17
Brush the pork with the remaining 2 tablespoons olive oil.
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18
Grill directly over the heat, turning to sear on all sides, about 15 minutes.
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19
Move to the cooler side of the grill, cover and cook until a thermometer inserted into the thickest part registers 145 degrees F, 45 minutes to 1 hour.
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20
Let the pork rest 5 to 10 minutes, then slice into chops and serve with the cabbage.
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21
Photograph by Yunhee Kim
