Pork Chops with Mustard Cream and Alsatian Cabbage

Name: Pork Chops with Mustard Cream and Alsatian Cabbage
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters brandy; 4 servings Alsatian Cabbage; 118 milliliters veal stock or chicken stock; 2 teaspoons Dijon mustard; 237 milliliters dry white wine; 1 garlic clove, smashed; 237 milliliters heavy cream; 4 servings Kosher salt and freshly ground white pepper; 2 teaspoons pure olive oil; 2 Tbsps extra-virgin olive oil; 4 teaspoons coarsely cracked black peppercorns; 1 kilograms pork rib chops, cut 1 1/4 inches thick; 1 medium shallot, minced; 4 teaspoons thyme leaves; 1 Tbsp whole-grain mustard; 2 teaspoons Worcestershire sauce

Pork Chops with Mustard Cream and Alsatian Cabbage might be just the main course you are searching for. This recipe makes 4 servings with 979 calories, 77g of protein, and 55g of fat each. This recipe covers 43% of your daily requirements of vitamins and minerals. Not Head to the store and pick up heavy cream, coarsely cracked peppercorns, kosher salt and pepper, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes around 2 hours and 20 minutes. It is a good option if you're following a gluten free diet.

Instructions

In a large glass baking dish, combine the peppercorns with the thyme and extra-virgin olive oil.

Ingredients you will need

Extra Virgin Olive Oil

Peppercorns

Thyme

Equipment you will use

Glass Baking Pan

Add the pork chops and turn to coat.

Ingredients you will need

Pork Chops

Let stand at room temperature for at least 1 hour and for up to 4 hours or refrigerate overnight.

Meanwhile, in a small saucepan, boil the veal stock until reduced to 1 tablespoon, about 15 minutes.

Ingredients you will need

Veal Stock

Equipment you will use

Sauce Pan

In a saucepan, heat the pure olive oil until shimmering.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the shallot and garlic and cook over moderate heat, stirring, until softened, about 4 minutes. Stir in the Dijon mustard and half of the whole-grain mustard.

Ingredients you will need

Whole Grain Mustard

Dijon Mustard

Shallot

Garlic

Add the brandy and cook until nearly evaporated, about 3 minutes.

Ingredients you will need

Brandy

Add the wine; simmer until reduced by half, about 10 minutes.

Ingredients you will need

Wine

Add the cream, Worcestershire sauce and reduced veal stock and simmer until thickened, about 15 minutes. Strain the mustard sauce into a heatproof bowl.

Ingredients you will need

Worcestershire Sauce

Veal Stock

Mustard

Cream

Sauce

Equipment you will use

Bowl

Whisk in the remaining whole-grain mustard; season with salt and white pepper. Cover and keep warm.

Ingredients you will need

Whole Grain Mustard

White Pepper

Salt

Equipment you will use

Whisk

Preheat the oven to 45

Equipment you will use

Oven

Season the pork chops with salt.

Ingredients you will need

Pork Chops

Salt

Heat a large ovenproof skillet.

Equipment you will use

Frying Pan

Add the chops and cook over moderate heat for 2 minutes.

Transfer the skillet to the oven and roast for about 6 minutes, or until the chops are golden on the bottom. Turn the chops and continue roasting until just cooked through, about 7 minutes.

Equipment you will use

Frying Pan

Oven

Transfer the pork chops to plates. Strain the pan juices into the mustard sauce and simmer until heated through. Spoon the mustard cream sauce alongside. Mound the Alsatian Cabbage next to the chops and serve at once.

Ingredients you will need

Sauce

Pork Chops

Cabbage

Mustard

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

118milliliters

brandy 4servings

Alsatian Cabbage 118milliliters

veal stock or chicken stock 2teaspoons

Dijon mustard 237milliliters

dry white wine 1

garlic clove, smashed 237milliliters

heavy cream 4servings

Kosher salt and freshly ground white pepper 2teaspoons

pure olive oil 2Tbsps

extra-virgin olive oil 4teaspoons

coarsely cracked black peppercorns 1kilograms

pork rib chops, cut 1 1/4 inches thick 1medium

shallot, minced 4teaspoons

thyme leaves 1Tbsp

whole-grain mustard 2teaspoons

Worcestershire sauce

Recommended wine: Chardonnay, Pinot Noir, Riesling

Chardonnay, Pinot Noir, and Riesling are great choices for Pork Chops. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. The Hindsight Wines Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.