Mustard Pork Chops With Crispy Cabbage

1. 1

   Adjust oven rack to upper-middle position and heat oven to 450 degrees.

2. 2

   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.

3. 3

   Meanwhile, pat pork chops dry with paper towels and season with salt and pepper.

4. 4

   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.

5. 5

   Transfer chops to serving plate and cover tightly with foil. Repeat with remaining chops.

6. 6

   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.

7. 7

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.