Thin center-cut pork chops, quick-cooking cabbage and a simple sauce make this German-style dish a great option for busy weeknights. This one-skillet recipe is keto-friendly, too. BUT, we used two thick, bone-in chops and added some cooked egg noodles (thus eliminating the keto-friendly advantage).
In addition, we added sliced garlic and increased the amount of onion from 1/2 to a whole onion. Because our chops were bone-in and thicker, we did have to increase the cooking time slightly. Use an instant-read thermometer to check the temperature which should come to 150°. The temp will rise slightly while resting under foil.
In the end, the meal was fantastic and loved the fact that we had leftovers!
Pork Chops and Cabbage with Mustard Cream Sauce
- 4 thin center-cut boneless pork chops (about 1 pound total)
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 2 Tbsp. extra-virgin olive oil, divided
- 1 onion, finely diced
- 4 garlic cloves, thinly sliced
- 1/2 head green cabbage, roughly chopped (about 1 pound)
- 1 Tbsp. butter
- 3/4 cup heavy whipping cream
- 2 Tbsp. Dijon mustard
- 2 Tbsp. fresh lemon juice
- 1/4 tsp. white pepper, or to taste
- Chopped fresh parsley, for garnish
- Pat the pork chops dry and season with salt and pepper.
- In a large skillet over medium-high heat, heat the oil over 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. (If the chops are browning too quickly, lower the heat.) Transfer the chops to a plate and cover with foil to keep warm.
- 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, if using, and toss to coat the cabbage. (If the chops are lean, butter will enhance the flavor.) Transfer the cabbage mixture to a serving platter and cover to keep warm.
- Lower the heat to medium. Add the cream and mustard to the skillet and stir until the mustard is fully incorporated, about 1 minute. Add the lemon juice and white pepper; stir to combine.
- Add the chops back to the skillet. Lowe the heat to medium-low and simmer until the sauce thickens slightly, about 5 minutes, basting the chops with the sauce.
- Place the chops on top of the cabbage on the serving platter. Drizzle the chops and cabbage with the remaining sauce, garnish with the parsley and serve.
Recipe compliments of Tom McCorkle for The Washington Post
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