Ingredients 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
Instructions 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.
Description
Quick and easy and not too many calories
Notes This was great. I used light cream to lower the caloric value. Also, I cooked the chops longer than they said because they didn't cook through with their directions. Then, I kept them out of the pan while I made the sauce. The cabbage is so-o-o good that I will use it as a side dish.
Source Cooks County
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