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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