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)
- 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
- 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.
- 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.
- In a small bowl mix crème fraiche, dill, mustard, sugar, salt and pepper. Set aside.
- 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.
- 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.
- 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.
- Sprinkle with dill, salt and fresh ground black pepper before serving.