Mustard Pork Chops with Crispy Cabbage
This turned out to be absolutely delicious. You can make this in 30 minutes or less. I used thicker chops because that is what I had in the freezer, so I had to cook them a little longer to get them to 165 degrees. But it still was a pretty quick supper.
- 1/2 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 or 3 thicker bone-in pork chops, (1 1/2 pounds) trimmed of excess fat
- 2 teaspoons vegetable oil
- 1 cup low-sodium chicken broth
- 1/4 cup heavy cream
- 2 1/2 tablespoons grainy mustard
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. (I reduced the heat of my skillet because I was cooking thicker chops.) 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.
Serves 4 to 6.
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English Muffin Bread
Wow!! I got rave reviews after making this bread. We all just devoured it in minutes, it is so good!! I gave one loaf away to a friend so I had to make a second batch.
Now, you can serve it any way you like, but I prefer it toasted with a little butter and either peach jam or apple butter. Yum!!
- 5 3/4 cups all-purpose flour (1 1/2 lbs.)
- 2 1/4 cups warm water
- 1 tablespoon kosher salt
- 1 tablespoon, plus 1 1/2 teaspoons sugar
- 2 1/4-oz. packets Instant Yeast
- 1/4 cup melted butter, divided
- Cornmeal for dusting pan
In your mixer with dough hook, mix together flour, water, salt, sugar and yeast until moist with no dry pockets. The dough will be shaggy and very sticky. Spray a piece of plastic wrap with nonstick cooking spray and place it on top of dough. Put your bowl in a warm draft-free place until the dough looks puffy and has doubled in size, about 1 hour.
While the dough rises, spray two loaf pans with nonstick cooking spray and dust with cornmeal.
Divide the dough in half (you might want to spray your hands so it won’t stick to your hands), and put into the two pans. Cover again with sprayed plastic wrap and let rise another 30 minutes. While dough is rising, preheat oven to 350 degrees.
Place the pans on the center oven rack and bake for 30 minutes. Take out of oven and brush bread with half the melted butter. Return to the oven and bake another 10 minutes.
Turn loaves out of the pans on to a cooling rack immediately and brush all surfaces with the remaining butter.
Cool completely before slicing.
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Ultimate Chocolate Chip Cookies
I have a gazillion different chocolate chip cookies on my blog, but I didn’t have the one recipe that I used over and over again. This is, by far, the best one of all.
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 cup unsalted butter, softened (2 sticks)
- 1 teaspoon vanilla extract
- 1 large egg
- 2 1/4 cups all-purpose flour (11.25 oz.)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup coarsely chopped nuts, optional
- 12 ounces semisweet chocolate chips (2 cups)
Heat oven to 375 degrees.
Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt. Stir in nuts, if using, and chocolate chips.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly, remove from cookie sheet. Cool on wire rack.
(I bake mine exactly 10 minutes. They always look like they are not done, but they are. I let them sit in the pan 5 minutes before I remove them to a wire rack. They cook a little more sitting on the pan.)
Servings: 3 1/2 to 4 dozen cookies.
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