Mustardy Pork Chops with Roasted Red Cabbage (and Potatoes)

Mustard and pork chops + red cabbage = great dinner! Another Pinterest find which turned out really well. I omitted the starchy potatoes since I did not have any. Not sure it would have turned out any better?

Mustardy Pork Chops with Roasted Red Cabbage and Potatoes (optional)

Ingredients

• 4-5 medium potatoes, Yukon Gold, scrubbed clean
• 1 small head of red cabbage (about 1 pound)
• 3 Tbsp. canola oil
• 2 bone-in pork chops, thick cut (about 1 pound each)
• 100 g / 3.5 oz. crème fraiche or sour cream
• 2 Tbsp. fresh, chopped dill, plus some for garnish
• 1 Tbsp. Dijon mustard
• ¼ tsp. granulated sugar
• fine sea salt and fresh ground pepper to taste

Instructions

1. Heat the oven to 230 C / 450°F. Chop the potatoes into bite-sized pieces, leaving the skins on. Spread the potatoes in a single layer in a roasting pan or rimmed baking sheet. Drizzle with 1 Tbsp. oil and toss to coat well. Roast for 20 minutes.
2. Cut the red cabbage into 2.5 cm / 1-inch slices, remove thick core and discard. Brush with 1 Tbsp. oil and add to the roasting potatoes. Reduce heat to 200 C / 400 F and roast for another 25 minutes.
3. In a small bowl mix crème fraiche, dill, mustard, sugar, salt and pepper. Set aside.
4. Heat the remaining 1 Tbsp. oil in a large skillet over medium-high heat. Season the pork chops with salt and cook each side until golden brown, about 2-3 minutes per side.
5. Remove the baking pan from the oven. Place the pork chops on top of the potatoes and red cabbage and coat evenly with the mustardy crème fraiche.
6. Transfer the baking pan back into the oven and roast until the pork chops are tender, this takes about 8 to 10 minutes or until an instant-read thermometer inserted into the thickest part registers at least 65 C / 145 F.
7. Sprinkle with dill, salt and fresh ground black pepper before serving.

Author: reg45

Canadian guy living part time in Progreso, Yucatan. View all posts by reg45