Pork Chops with Creamy Dijon Cabbage
Fancy but very quick and easy.
Servings: 4
Calories: 482kcal
Ingredients
- 4 loin pork chops about 1 pound total
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbs olive oil divided
- 1/2 cup finely diced onion about 1/2 large onion
- 4 cups rough chopped green cabbage about 1 pound
- 1 tbs butter optional
- 3/4 cup heavy whipping cream
- 2 tbs Dijon mustard
- 2 tbs fresh lemon juice
- 1/4 tsp white pepper or to taste
Instructions
- Pat the pork chops dry and season with salt and pepper.
- In a large skillet over medium-high heat, heat the oil 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 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. Lower 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.
Nutrition
Serving: 1serving | Calories: 482kcal | Carbohydrates: 8g | Protein: 31g | Fat: 36g | Saturated Fat: 16g | Cholesterol: 159mg | Sodium: 496mg | Potassium: 692mg | Fiber: 2g | Sugar: 3g | Vitamin A: 813IU | Vitamin C: 30mg | Calcium: 75mg | Iron: 1mg