Pan-Fried  Pork Chops

This Pan-Fried Pork Chops and Cabbage in Mustard Cream Sauce recipe is a delicious, savory & keto dish you'll find yourself wanting to make again and again! They're anything but boring and don't require too much effort.

What You'll Need

– 12 inch Skillet – Olive Oil – Pork Chops – Kosher Salt – Ground Black Pepper – Cabbage – Onion – Butter – Dijon Mustard – Heavy Whipping Cream – Lemon Juice

How to make Pan-Fried Pork Chops

1. Season the pork chops with 1 teaspoon salt and 1 teaspoon pepper. Heat a 12 inch pan on medium high heat. Add oil. Place pork chops into the pan in a single layer. 2. While the pork chops brown, cut the onion and cabbage into a large dice. 3. When the pork chops are fully browned on one side flip over. Cook other side then cover in foil.

How to make Pan-Fried Pork Chops

4. Add the onions to the pan and stir until they're coated with the fat. Once the onions are translucent, add cabbage. 5. Season the cabbage with 1/2 teaspoon salt, ½ teaspoon pepper. Cook for 2-3 minutes until the cabbage is tender, but not mushy. Add the tablespoon of butter and toss. Remove the cabbage to a serving dish.

How to make Pan-Fried Pork Chops

6. To the pan, add ¾ cup of heavy whipping cream and Dijon mustard. Stir. Slowly add in lemon juice stirring all the while. Add in the pork chops into the sauce. Allow the sauce to cook and thicken, using the sauce to baste the pork chops from time to time. Put the pork chops in a serving dish. Serve the pork chops, sauce, and cabbage for your complete meal.

For whole recipe and other nutritional information, click the link below!