Mustard Pork Chops With Crispy Cabbage

For this dish, buy pork chops about 1/4 inch thick. from america's test kitchen

Adjust oven rack to upper-middle position and heat oven to 450 degrees.

Place cabbage on baking sheet , drizzle with melted butter , and sprinkle with salt and pepper.

Roast until cabbage is browned around edges , 20 to 25 minutes.

Meanwhile , pat pork chops dry with paper towels and season with salt and pepper.

Heat oil and remaining 1 tablespoon butter in large skillet over high heat until foaming subsides.

Cook 3 chops until well browned on both sides , 1 1 / 2 to 2 minutes per side.

Transfer chops to serving plate and cover tightly with foil.

Repeat with remaining chops.

Discard fat in pan.

Add broth and bring to boil , scraping up browned bits with wooden spoon.

Reduce heat to medium and simmer until thickened , 4 to 6 minutes.

Add pork chops and accumulated juices to skillet.

Add cream and simmer until thickened , 2 to 3 minutes.

Stir in mustard and season with salt and pepper.

Pour sauce over chops and serve with cabbage.

green cabbage, unsalted butter, salt & fresh ground pepper, pork chops, vegetable oil, low sodium chicken broth, heavy cream, grainy mustard