Pan-Seared Pork Chops with Mustard Pan Sauce and Wilted Cabbage

Salt cracked black pepper, shallot and low-sodium chicken stock, simmered. 30 min, serves 2.

⏱ 30 min · easy · 🍽 serves 2

Ingredients

• 2 bone-in pork chops, about 10 oz each, 1-inch thick
• Salt and freshly cracked black pepper
• 1 1/2 tablespoons olive oil, divided
• 1 small shallot, thinly sliced
• 1/2 cup low-sodium chicken stock
• 1 tablespoon Dijon mustard
• 1 tablespoon whole-grain mustard
• 1 teaspoon apple cider vinegar
• 1 tablespoon butter
• 1/2 small head green or savoy cabbage, cored and thinly sliced (about 4 cups)
• 1/2 teaspoon caraway seeds
• 2 tablespoons chopped flat-leaf parsley

Steps

1. Pat the pork chops dry and season both sides well with salt and pepper. Let them sit at room temperature while you slice the cabbage and shallot on a board.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high until shimmering. Sear the chops 4-5 minutes per side until deeply browned and an internal 145F. Move to a plate and tent loosely with foil.
3. Lower the heat under the same skillet to medium, add the shallot, and cook 1 minute, scraping up the browned bits. Pour in the stock, bring to a simmer, then whisk in both mustards and the vinegar. Simmer 2-3 minutes until it coats the back of a spoon, then swirl in the butter off the heat.
4. Meanwhile, in a second skillet over medium heat, warm the remaining olive oil with the caraway seeds for about 30 seconds until fragrant. Add the cabbage with a pinch of salt and toss often for 5-6 minutes, until just wilted but still bright and a little crisp at the edges.
5. Slice the pork chops, spoon the mustard sauce over, and serve with the wilted cabbage alongside, finished with parsley.