Mustard Pork Chops with Crispy Cabbage
By America's Test KitchenPublished on October 7, 2011
Yield
Serves 4 to 6
Ingredients
½ large head green cabbage, cut into 1-inch wedges (core left intact)3 tablespoons unsalted butter, 2 tablespoons meltedSalt and pepper 6 thin bone-in pork chops (about 1 ½ pounds), trimmed of excess fat2 teaspoons vegetable oil 1 cup low-sodium chicken broth ¼ cup heavy cream 2 ½ tablespoons grainy mustard
Before You Begin
For this dish, buy pork chops about 1/4 inch thick.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 450 degrees. Place cabbage on baking sheet, drizzle with melted butter, and sprinkle with salt and pepper. Roast until cabbage is browned around edges, 20 to 25 minutes.
- Meanwhile, pat pork chops dry with paper towels and season with salt and pepper. Heat oil and remaining 1 tablespoon butter in large skillet over high heat until foaming subsides. Cook 3 chops until well browned on both sides, 1 1/2 to 2 minutes per side. Transfer chops to serving plate and cover tightly with foil. Repeat with remaining chops.
- Discard fat in pan. Add broth and bring to boil, scraping up browned bits with wooden spoon. Reduce heat to medium and simmer until thickened, 4 to 6 minutes. Add pork chops and accumulated juices to skillet. Add cream and simmer until thickened, 2 to 3 minutes. Stir in mustard and season with salt and pepper. Pour sauce over chops and serve with cabbage.
Yield
Serves 4 to 6Ingredients
½ large head green cabbage, cut into 1-inch wedges (core left intact)
3 tablespoons unsalted butter, 2 tablespoons melted
Salt and pepper
6 thin bone-in pork chops (about 1 ½ pounds), trimmed of excess fat
2 teaspoons vegetable oil
1 cup low-sodium chicken broth
¼ cup heavy cream
2 ½ tablespoons grainy mustard
Ingredients
½ large head green cabbage, cut into 1-inch wedges (core left intact)
3 tablespoons unsalted butter, 2 tablespoons melted
Salt and pepper
6 thin bone-in pork chops (about 1 ½ pounds), trimmed of excess fat
2 teaspoons vegetable oil
1 cup low-sodium chicken broth
¼ cup heavy cream
2 ½ tablespoons grainy mustard
Ingredients
½ large head green cabbage, cut into 1-inch wedges (core left intact)
3 tablespoons unsalted butter, 2 tablespoons melted
Salt and pepper
6 thin bone-in pork chops (about 1 ½ pounds), trimmed of excess fat
2 teaspoons vegetable oil
1 cup low-sodium chicken broth
¼ cup heavy cream
2 ½ tablespoons grainy mustard
Why This Recipe Works
Both mustard and cabbage have a natural affinity with the sweet, nutty flavor of pork. We wanted a quick cooking, easy-to-prepare main course meal in which the three were combined. We started with thin pork chops—about 1/4 inch thick— sautéed on the stovetop. We roasted the cabbage in the oven to crisp the leaves and concentrate its flavors. Drizzling the cabbage with melted butter before roasting helped with browning and flavor.
Before You Begin
For this dish, buy pork chops about 1/4 inch thick.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 450 degrees. Place cabbage on baking sheet, drizzle with melted butter, and sprinkle with salt and pepper. Roast until cabbage is browned around edges, 20 to 25 minutes.
- Meanwhile, pat pork chops dry with paper towels and season with salt and pepper. Heat oil and remaining 1 tablespoon butter in large skillet over high heat until foaming subsides. Cook 3 chops until well browned on both sides, 1 1/2 to 2 minutes per side. Transfer chops to serving plate and cover tightly with foil. Repeat with remaining chops.
- Discard fat in pan. Add broth and bring to boil, scraping up browned bits with wooden spoon. Reduce heat to medium and simmer until thickened, 4 to 6 minutes. Add pork chops and accumulated juices to skillet. Add cream and simmer until thickened, 2 to 3 minutes. Stir in mustard and season with salt and pepper. Pour sauce over chops and serve with cabbage.
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