Pork Chops with Mustard Cream and Alsatian Cabbage

Name: Pork Chops with Mustard Cream and Alsatian Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 teaspoons coarsely cracked black peppercorns; 4 teaspoons thyme leaves; 2 tablespoons extra-virgin olive oil; Four 3/4-pound pork rib chops, cut 1 1/4 inches thick; 1/2 cup veal stock or chicken stock; 1 1/2 teaspoons pure olive oil; 1 medium shallot, minced; 1 garlic clove, smashed; 1 1/2 teaspoons Dijon mustard; 1 tablespoon whole-grain mustard; 1/2 cup brandy; 1 cup dry white wine; 1 cup heavy cream; 1 1/2 teaspoons Worcestershire sauce; Kosher salt and freshly ground white pepper; Alsatian Cabbage

Servings: persons

4 teaspoons coarsely cracked black peppercorns
4 teaspoons thyme leaves
2 tablespoons extra-virgin olive oil
Four 3/4-pound pork rib chops, cut 1 1/4 inches thick
1/2 cup veal stock or chicken stock
1 1/2 teaspoons pure olive oil
1 medium shallot, minced
1 garlic clove, smashed
1 1/2 teaspoons Dijon mustard
1 tablespoon whole-grain mustard
1/2 cup brandy
1 cup dry white wine
1 cup heavy cream
1 1/2 teaspoons Worcestershire sauce
Kosher salt and freshly ground white pepper
Alsatian Cabbage

1
In a large glass baking dish, combine the peppercorns with the thyme and extra-virgin olive oil.
2
Add the pork chops and turn to coat.
3
Let stand at room temperature for at least 1 hour and for up to 4 hours or refrigerate overnight.
4
Meanwhile, in a small saucepan, boil the veal stock until reduced to 1 tablespoon, about 15 minutes.
5
In a saucepan, heat the pure olive oil until shimmering.
6
Add the shallot and garlic and cook over moderate heat, stirring, until softened, about 4 minutes.
7
Stir in the Dijon mustard and half of the whole-grain mustard.
8
Add the brandy and cook until nearly evaporated, about 3 minutes.
9
Add the wine; simmer until reduced by half, about 10 minutes.
10
Add the cream, Worcestershire sauce and reduced veal stock and simmer until thickened, about 15 minutes.
11
Strain the mustard sauce into a heatproof bowl.
12
Whisk in the remaining whole-grain mustard; season with salt and white pepper.
13
Cover and keep warm.
14
Preheat the oven to 450.
15
Season the pork chops with salt.
16
Heat a large ovenproof skillet.
17
Add the chops and cook over moderate heat for 2 minutes.
18
Transfer the skillet to the oven and roast for about 6 minutes, or until the chops are golden on the bottom.
19
Turn the chops and continue roasting until just cooked through, about 7 minutes.
20
Transfer the pork chops to plates.
21
Strain the pan juices into the mustard sauce and simmer until heated through.
22
Spoon the mustard cream sauce alongside.
23
Mound the Alsatian Cabbage next to the chops and serve at once.

387

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 teaspoons coarsely cracked black peppercorns, 4 teaspoons thyme leaves, 2 tablespoons extra-virgin olive oil, Four 3/4-pound pork rib chops, cut 1 1/4 inches thick, and more.

Yes, Pork Chops with Mustard Cream and Alsatian Cabbage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!