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1
Preheat an ovenproof skillet over high heat.
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2
Season the pork chops with salt and pepper, to taste.
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3
Add 1 tablespoon of canola oil to the pan.
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4
Add the pork chops and sear on both sides until golden brown.
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5
Remove from skillet and set aside.
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6
In same skillet over medium heat add the remaining tablespoon of canola oil, the onions and mushrooms and saute until slightly softened.
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7
Add the flour and cumin and cook until lightly golden in color.
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8
Stir in the chicken broth and mustard, and bring to a boil.
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9
Reduce the heat to a simmer, add the parsley and return all but 1 pork chop back into skillet.
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10
Reserve the 1 pork chop for Round 2 Recipe Pork Cabbage Wraps.
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11
Season with salt and pepper and spoon the gravy over the pork chops.
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12
Simmer for 5 minutes, or until pork chops are cooked through.
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13
Transfer to serving plates and serve with the Iceberg Wedge Salad.
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14
Iceberg Wedge Salad with Warm Bacon Dressing:
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15
Remove the core from the lettuce and cut into 4 quarters.
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16
Arrange on serving plates and set aside.
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17
In a small skillet saute bacon until crisp.
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18
Remove from skillet, to a plate lined with a paper bag or paper towels.
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19
Once cooled, chop into small pieces and add to a small bowl.
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20
In the skillet over low heat, add the brown sugar, vinegar and salt and pepper, to taste.
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21
Whisk together until combined and sugar is completely dissolved.
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22
Stir in the egg and bacon and season with salt and pepper, to taste.
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23
Pour over the top of the iceberg wedges and serve immediately.
