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Mustard Pork Chops with Crispy Cabbage Recipe

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This recipe for Mustard Pork Chops with Crispy Cabbage, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Friday, October 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
For this dish, buy pork chops about 1/4 inch thick.

1/2 large head green cabbage , cut into 1-inch wedges (core left intact)
3 tablespoons unsalted butter , 2 tablespoons melted
Table salt and ground black pepper
6 thin bone-in pork chops (about 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

Directions:
Directions:
1. 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.

2. 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.

3. 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.

Number Of Servings:
Number Of Servings:
4 - 6
Personal Notes:
Personal Notes:
I got this recipe from /www.cookscountry.com

Note: Test Kitchen Discoveries

Sauté thin pork chops--about 1/4 inch thick--on the stovetop and prepare a quick mustard-flavored pan sauce as the chops rest.
Roast the cabbage in the oven to crisp the leaves and concentrate its flavors. Drizzling the cabbage with melted butter before roasting will help with browning and flavor.

 

 

 

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