This one-skillet meal is great for entertaining. Searing the pork chops gives them a nice brown crust and creates a great base in the skillet for the mustard sauce. Serve with boiled buttered potatoes or steamed rice.
- Portion size 4 servings
- Credits : Canadian Living Magazine: August 2012
- 1 sweet onion (such as Vidalia), thinly sliced
- 6 cups sliced red cabbage
- 4 bone-in pork chops (about 1-1/4 lb/565 g total)
- 1/2 cup dry white wine
- 1 tablespoon grainy Dijon mustard
MethodIn large nonstick skillet, heat 2 tsp olive oil over medium-high heat; cook onion, stirring frequently, until softened, about 8 minutes. Push to side of pan.
Add cabbage to pan; cook, stirring occasionally, until beginning to soften, about 5 minutes. Stir in 1/4 cup water, and 1/4 tsp each salt and pepper; cook until cabbage is softened, about 5 minutes. Remove to platter and keep warm.
Sprinkle pinch each salt and pepper over both sides of chops. Heat 2 tsp olive oil in same skillet over medium-high heat; brown pork chops on both sides, turning once, about 5 minutes. Remove and set aside.
Add wine, mustard, and pinch each salt and pepper to pan, scraping up browned bits. Return chops to skillet; cook until juices run clear when pork is pierced and just a hint of pink remains inside, about 2 minutes.
Place chops on cabbage; drizzle with sauce.
Nutritional facts Per serving: about
- Fibre 4 g
- Sodium 272 mg
- Sugars 8 g
- Protein 26 g
- Calories 306.0
- Total fat 15 g
- Potassium 778 mg
- Cholesterol 77 mg
- Saturated fat 4 g
- Total carbohydrate 14 g
- Iron 13.0
- Folate 18.0
- Calcium 8.0
- Vitamin A 1.0
- Vitamin C 23.0