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