Post by wilderness on Nov 7, 2019 9:47:23 GMT -5
Mustard Pork Chops with Crispy Cabbage-waterlily
Serves 2 or 3
For this dish, buy pork chops about 1/4 inch thick.
1/3 head green cabbage , cut into 1-inch wedges (core left intact) OR, even use a bag of coleslaw !
3 tablespoons unsalted butter , 2 tablespoons melted (I use MORE !)
Table salt and ground black pepper
2 or 3 thin pork chops (about 1 pound), trimmed of excess fat
2 teaspoons vegetable oil
1/2 cup low-sodium chicken broth
1/8 cup heavy cream
1 1/2 tablespoons Poupon mustard
1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Place cabbage on baking sheet, drizzle generously with melted butter, and sprinkle with salt and pepper. Roast until cabbage is browned around edges, 20 to 25 minutes. (We like it really blackened)
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 or more per side
3. Put chops on serving plate and cover tightly with foil.
4. 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.
Read more: thegardenersshed.proboards.com/thread/10747/monday-cooking-11-4-2019#ixzz64bT3TegC
Serves 2 or 3
For this dish, buy pork chops about 1/4 inch thick.
1/3 head green cabbage , cut into 1-inch wedges (core left intact) OR, even use a bag of coleslaw !
3 tablespoons unsalted butter , 2 tablespoons melted (I use MORE !)
Table salt and ground black pepper
2 or 3 thin pork chops (about 1 pound), trimmed of excess fat
2 teaspoons vegetable oil
1/2 cup low-sodium chicken broth
1/8 cup heavy cream
1 1/2 tablespoons Poupon mustard
1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Place cabbage on baking sheet, drizzle generously with melted butter, and sprinkle with salt and pepper. Roast until cabbage is browned around edges, 20 to 25 minutes. (We like it really blackened)
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 or more per side
3. Put chops on serving plate and cover tightly with foil.
4. 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.
Read more: thegardenersshed.proboards.com/thread/10747/monday-cooking-11-4-2019#ixzz64bT3TegC
