Savory Mustard-Glazed Pork Chops with Roasted Cabbage
Indulge in the rich flavors of Savory Mustard-Glazed Pork Chops paired with crispy roasted cabbage. This delightful dish combines tender, juicy pork chops marinated in a flavorful mustard sauce, creating a perfect balance of tangy and savory. The cabbage, roasted until golden and crisped to perfection, adds a satisfying crunch that complements the succulent chops. Perfect for a family dinner, this dish is not only delicious but also simple to prepare, making it an ideal choice for both weeknight meals and special occasions. Serve it up and watch your loved ones dig in!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
green cabbage
1/2 large head (cut into 1-inch wedges, core left intact)
unsalted butter
3 tablespoons (2 tablespoons melted for roasting cabbage, 1 tablespoon for cooking pork)
salt
to taste (used for seasoning)
fresh ground pepper
to taste (used for seasoning)
thin bone-in pork chops
6 (about 1 1/2 pounds) (patted dry and seasoned)
vegetable oil
2 teaspoons (for frying)
low sodium chicken broth
1 cup (for the sauce)
heavy cream
1/4 cup (for thickening the sauce)
grainy mustard
2 1/2 tablespoons (for flavoring the sauce)
Instructions
1
1. Preheat your oven to 450 degrees Fahrenheit and adjust the rack to the upper-middle position.
2
2. On a baking sheet, place 1/2 large head of green cabbage cut into 1-inch wedges, ensuring the core is left intact. Drizzle the cabbage with 2 tablespoons of melted unsalted butter and season generously with salt and fresh ground pepper.
3
3. Roast the cabbage in the preheated oven for 20 to 25 minutes, or until it is beautifully browned around the edges.
4
4. While the cabbage is roasting, take 6 thin bone-in pork chops (approximately 1 1/2 pounds) and pat them dry with paper towels. Season both sides of each chop with salt and pepper.
5
5. In a large skillet, heat 2 teaspoons of vegetable oil and 1 tablespoon of remaining unsalted butter over high heat. Once the butter is foaming, carefully add 3 of the pork chops to the skillet. Sear the chops for 1 1/2 to 2 minutes on each side, until they are well browned.
6
6. Once browned, transfer the pork chops to a serving plate and cover them tightly with foil to keep warm. Repeat the searing process with the remaining chops.
7
7. After all the pork chops are cooked, discard excess fat from the skillet. Pour in 1 cup of low-sodium chicken broth and bring it to a boil, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
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8. Reduce the heat to medium and allow the broth to simmer, thickening slightly for 4 to 6 minutes.
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9. Return the pork chops along with any accumulated juices back into the skillet. Stir in 1/4 cup of heavy cream and let simmer for an additional 2 to 3 minutes until the sauce thickens.
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10. Finally, incorporate 2 1/2 tablespoons of grainy mustard into the sauce. Season to taste with salt and pepper.
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11. Serve the pork chops on plates, drizzling the creamy mustard sauce generously over them, alongside the crispy roasted cabbage.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Mustard-Glazed Pork Chops with Roasted Cabbage?
It is a flavorful dish featuring thin bone-in pork chops seared and finished in a creamy grainy mustard sauce, served with wedges of cabbage roasted until golden and crispy.
How many pork chops are needed for this recipe?
The recipe calls for 6 thin bone-in pork chops, weighing approximately 1.5 pounds in total.
What temperature should the oven be set to?
Preheat your oven to 450 degrees Fahrenheit.
How should I cut the cabbage for roasting?
Cut 1/2 of a large head of green cabbage into 1-inch wedges, making sure to leave the core intact so the wedges stay together.
How long does the cabbage need to roast?
Roast the cabbage for 20 to 25 minutes, or until the edges are beautifully browned.
What ingredients are used to season the cabbage?
The cabbage is drizzled with 2 tablespoons of melted unsalted butter and seasoned generously with salt and fresh ground pepper.
How do I prepare the pork chops before searing them?
Pat the pork chops dry with paper towels and season both sides with salt and pepper.
What type of oil and butter is used to sear the pork?
Use 2 teaspoons of vegetable oil and 1 tablespoon of unsalted butter.
How long should I sear the pork chops on each side?
Sear the chops for 1.5 to 2 minutes on each side until they are well browned.
What should I do with the pork chops after searing them?
Transfer them to a serving plate and cover them tightly with foil to keep them warm while you prepare the sauce.
How do I make the base for the mustard sauce?
Discard excess fat from the skillet, pour in 1 cup of low-sodium chicken broth, and bring it to a boil while scraping up the browned bits.
How long should the chicken broth simmer?
Allow the broth to simmer on medium heat for 4 to 6 minutes until it thickens slightly.
When do I add the heavy cream to the recipe?
After returning the pork chops to the skillet, stir in 1/4 cup of heavy cream and simmer for 2 to 3 minutes.
What kind of mustard is used for the glaze?
The recipe specifies 2.5 tablespoons of grainy mustard.
At what position should the oven rack be placed?
Adjust the oven rack to the upper-middle position for roasting the cabbage.
Can I use boneless pork chops instead of bone-in?
While the recipe calls for bone-in, you can use boneless, though you may need to adjust the searing time slightly to avoid overcooking.
Why is the cabbage core left intact?
Leaving the core intact prevents the cabbage wedges from falling apart during the roasting and flipping process.
What is the purpose of scraping the bottom of the pan?
Scraping the browned bits (fond) incorporates the caramelized flavors from the seared meat into the sauce.
Is this recipe suitable for a quick weeknight dinner?
Yes, it is described as simple to prepare and ideal for weeknight meals as well as special occasions.
Can I substitute the low-sodium chicken broth?
Yes, but if using regular broth, you may want to reduce the amount of added salt to prevent the dish from becoming too salty.
How do I serve this dish?
Place the pork chops on plates, drizzle the mustard sauce generously over them, and serve alongside the roasted cabbage.
Can I use red cabbage instead of green?
Yes, red cabbage can be used, though it may take slightly longer to become tender and will change the visual appearance of the dish.
What can I do if the sauce is too thin?
Continue to simmer the sauce for an extra minute or two to allow it to reduce further and reach your desired thickness.
What is the flavor profile of this recipe?
It offers a perfect balance of tangy and savory flavors thanks to the grainy mustard, cream, and roasted vegetables.
Do I need to sear the pork chops in batches?
Yes, the recipe suggests searing 3 chops at a time to avoid overcrowding the skillet, which ensures a better crust.
How much vegetable oil is required?
The recipe uses 2 teaspoons of vegetable oil for searing.
Can I use salted butter instead of unsalted?
Yes, but you should adjust the amount of added salt in the rest of the recipe to compensate.
What if I don't have grainy mustard?
Dijon mustard can be used as a substitute, though it will have a smoother texture and a sharper, more pungent flavor.
How should I store leftovers?
Store leftover pork chops and cabbage in an airtight container in the refrigerator for 3 to 4 days.
How do I reheat the pork chops?
Reheat them gently in a skillet over low heat with a splash of water or broth to prevent the meat from drying out and the sauce from breaking.