I was looking for something different to make with pork chops, and after double checking the contents of the kitchen, I had most of the important ingredients (but you may notice that cabbage wasn’t one of them from the photos) so this was dinner. Serves 4:
Pork Chops and Cabbage with Mustard Cream Sauce
- 4 thin center-cut boneless pork chops (about 1 pound total)
- Salt and pepper
- 2 tablespoons olive oil
- 1/2 cup finely diced onion (about 1/2 large onion)
- 4 cups rough chopped green cabbage (about 1 pound)
- 1 tablespoon butter
- 3/4 cup heavy cream
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- 1/4 teaspoon white pepper, or to taste
- Chopped fresh parsley, for garnish
Pat the pork chops dry and season with lots of salt and pepper.
In a large skillet over medium-high heat, heat the oil until shimmering. Add the chops and cook until browned on one side, about 4 minutes. Turn the chops and cook until browned on the other side, about 3 minutes. Transfer the chops to a plate and cover to keep warm.
Lower the heat to medium, add the onion to the skillet and stir, cooking until the onion is softened and nearly translucent, 6 to 8 minutes. Stir in the cabbage and cook until the cabbage is tender, 5 to 8 minutes. Add the butter and toss to coat the cabbage. Transfer the cabbage mixture to a bowl and cover to keep warm.
Still on medium heat, add the cream and mustard to the skillet and stir until the mustard is fully incorporated, about 1 minute. Stir in the lemon juice and white pepper; stir to combine.
Add the chops back to the skillet. Lower the heat to medium-low and simmer until the sauce thickens slightly, about 5 minutes, basting the chops with the sauce.
To serve, place the cabbage on the plates, top with a pork chop and drizzle the chops and cabbage with the remaining sauce, garnish with the parsley, serve and enjoy!
My verdict:
When I first saved this recipe, I thought it would be good to make when we got cabbage from our CSA; well that was then, this is now and you use what you’ve got.
No cabbage, but a bunch of Brussels sprouts. Hey, they’re just mini cabbages, right?
This, with the Brussels sprouts was pretty good, but missing something. Maybe it was the cabbage, maybe the cabbage should have been braised in the cream sauce, who knows? Anyway, it was good, but we both thought our usual pork with cornichons is still the winner. Steaming the Brussels sprouts for a couple of minutes in the microwave would have been a good idea and/or slicing them into ribbons.
Besides subbing Brussels sprouts for cabbage, I also used bone-in pork chops because that’s what I had. Same result just let them cook for about 5 minutes per side depending on how thick they are.
Next time, maybe a dollop of grainy mustard, or a sprinkle of mustard seeds to add a little texture to the dish. Definitely a dish worth playing with.
