Connect with Us:

• Facebook
• Twitter
• Flickr
• RSS

Mustard Pork Chops with Crispy Cabbage

• Ingredients

  • ½ large head green cabbage, cut into 1-inch wedges (core left intact)
  • 3 tablespoons unsalted butter, divided
  • Salt and ground black pepper
  • 6 (¼ –inch thick) bone–in pork chops, trimmed of excess fat
  • 2 teaspoons vegetable oil
  • 1 cup low–sodium chicken broth
  • ¼ cup heavy cream
  • 2½ tablespoons grainy mustard

• Directions

  1. Preheat oven to 450 degrees.
  2. Melt 2 tablespoons of the butter in the microwave.
  3. Place cabbage wedges on a rimmed baking sheet, drizzle with melted butter, and sprinkle with salt and pepper. Roast until cabbage is browned around the edges, 20 to 25 minutes.
  4. Cook pork chops while cabbage is roasting. Pat pork chops dry with paper towels, and season with salt and pepper.
  5. Heat oil and remaining tablespoon butter in a large skillet over medium–high heat until foaming subsides.
  6. Cook pork chops, 3 at a time to avoid crowding, until well browned on both sides, about 1½ to 2 minutes per side.
  7. Transfer chops to serving plate and cover tightly with foil. Repeat with remaining 3 pork chops.
  8. Discard fat in skillet. Add chicken broth and bring to a boil, scraping up browned bits with wooden spoon.
  9. Reduce heat to medium and simmer 4 to 6 minutes, until thickened.
  10. Stir in cream and mustard; add pork chops and any accumulated juices to the skillet, and simmer an additional 2 to 3 minutes until chops are heated through and sauce has thickened. Season with salt and pepper.
  11. Spoon sauce over chops and serve with cabbage wedges.
• • Yields: 4–6 servings

Back to Kay's Kitchen Recipe Collection