Mustard Pork Chops with Crispy Cabbage
Elevate your weeknight dinner routine with these irresistible Mustard Pork Chops with Crispy Cabbage—a one-skillet masterpiece bursting with bold flavors and satisfying textures. Juicy, bone-in pork chops are seasoned with smoked paprika and seared to golden perfection, then glazed with a tangy-sweet combination of Dijon mustard, whole-grain mustard, honey, and white wine vinegar. Paired with caramelized wedges of green cabbage, the dish achieves a perfect balance of savory and crispy elements. Finished with aromatic thyme, garlic, and a touch of butter, then baked to tender perfection, this recipe is a delightful harmony of rustic comfort and gourmet flair. Ready in just 45 minutes, this easy yet elegant meal is ideal for everything from weeknight indulgence to dinner celebrations.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 3 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 1 tablespoon honey
- 1 tablespoon white wine vinegar
- 1 head green cabbage
- 4 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 tablespoons unsalted butter
- 2 cloves garlic cloves
- 2 sprigs fresh thyme
Instructions
Preheat the oven to 400°F (200°C).
Pat the pork chops dry with paper towels and season both sides with salt, black pepper, and smoked paprika.
In a small bowl, whisk together Dijon mustard, whole-grain mustard, honey, and white wine vinegar. Set aside.
Cut the cabbage into 1-inch wedges, keeping the core intact so the wedges stay together.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Place the cabbage wedges in the skillet, cut side down, and cook for 3-4 minutes until golden and caramelized. Flip and cook the other side for another 3 minutes.
Remove the cabbage from the skillet and set aside. In the same skillet, add the remaining 2 tablespoons of olive oil.
Sear the pork chops in the skillet for 3-4 minutes per side until golden brown. Add butter, smashed garlic cloves, and thyme sprigs to the pan. Spoon the melted butter over the pork chops to baste them as they cook.
Brush the mustard glaze generously over each pork chop, coating them thoroughly.
Nestle the cabbage wedges back into the skillet around the pork chops.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
Remove the skillet from the oven and let the pork chops rest for 5 minutes before serving.
Serve the mustard-glazed pork chops with the crispy cabbage on the side. Spoon any pan juices over the dish for extra flavor.
Nutrition Facts
Calories |
2836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.9 g | 260% | |
| Saturated Fat | 62.8 g | 314% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 4269 mg | 186% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 29.0 g | ||
| Protein | 198.9 g | 398% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 3257 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
