The Sauce That Sings!

Both mustard and cabbage have a natural affinity with the sweet, nutty flavor of pork. Cook’s Country posted a quick cooking, easy-to-prepare main course in which the three were combined. The meal starts with thin pork chops—about 1/4 inch thick— sautéed on the stovetop. Then cabbage is roasted in the oven to crisp the leaves and concentrate its flavors. Finally, drizzling the cabbage with melted butter before roasting helps with browning and flavor.

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Mustard Pork Chops with Crispy Cabbage and Fingerlings couldn’t be simpler! To complete the meal I added fingerling potatoes on the rimmed baking sheet with the cabbage. I just included another tablespoon of melted butter and some chopped fresh thyme and both veggies were fork tender in about 25 minutes. (Turn the oven off and cover with foil if they are done before your meat and sauce.)

With just two of us, I only cooked four thin pork chops (original recipe calls for six) but kept the remainder of the ingredients the same because we wanted the extra sauce. OMG, and that sauce (swoon)! While the overall color palette of the meal is a tad anemic, the sauce makes up for that in spades, because the flavor sings in harmony on your taste buds.

All of my changes are indicated in the recipe below.

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Mustard Pork Chops with Crispy Cabbage and Fingerlings

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • ½ large head green cabbage, cut into 1-inch wedges (core left intact)
  • 4 tablespoons unsalted butter, 3 tablespoons melted
  • Salt and pepper
  • 4 thin bone-in pork chops (1/4″ thick), trimmed of excess fat
  • 2 teaspoons vegetable oil
  • 1 cup chicken broth, preferably homemade
  • ¼ cup heavy cream
  • 2 ½ tablespoons grainy mustard
  • 3/4 fingerling potatoes, cut in half lengthwise
  • 1 tsp. fresh thyme, chopped

Directions

  1. Adjust oven rack to upper-middle position and heat oven to 450 degrees.
  2. Place cabbage wedges and potato halves on a baking sheet (I lined it with parchment paper for easy clean-up), drizzle with melted butter, and sprinkle with salt, pepper and chopped thyme.
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  3. Roast until cabbage and potatoes are browned around edges and fork tender, about 25 minutes.
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  4. 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.
  5. Cook 2 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 2 chops.
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  6. 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.
  7. Add cream, swirling to incorporate.
  8. Place pork chops and accumulated juices in skillet, simmer until thickened, 2 to 3 minutes.
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  9. Remove chops to serving platter, cover with foil. Stir mustard into sauce, season with salt and pepper, and simmer rapidly for 1 or 2 minutes to thicken.
  10. Pour sauce over chops, cabbage and potatoes. Sprinkle with more thyme if desired and serve.
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http://www.lynnandruss.com

Adapted from a recipe by Cook’s Country

 

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