Pork Chops W/Cabbage

1. 1

   Season both sides of pork chops with salt and pepper.

2. 2

   Heat a heavy sautA pan and add 1 Tbsp of butter and the oil. Over medium heart, sautA the chops for 5 minutes on each side, or until cooked through.

3. 3

   Remove chops to a heated platter and pour off the excess fat. Deglaze the pan with 3 Tbsp of the vinegar and the sherry. Add the stock and, over moderate heat, reduce until slightly thickened. Reserve.

4. 4

   Saute the bacon until crisp. Spoon off all but 2 Tbsp of ht beacon fat and deglaze the pan with the remaining 4 Tbsp of sherry vinegar. Add the cabbage and stir, over high heat, until heated through - approx. 5 - 10 minutes. Season to taste with salt and pepper.

5. 5

   Heat the sauce and whisk in the Dijon mustard, honey, and remaining 1 Tbsp butter.

6. 6

   Divide the cabbage on heated plates. Place a pork chop on each bed of cabbage and top each with the sauce.

No additional tips available.