Season the pork chops with 1 teaspoon salt and 1 teaspoon pepper. Heat a 12 inch pan on medium high heat. To the hot pan, add 2 tablespoons of oil. Place pork chops into the pan in a single layer.
While the pork chops brown, cut the onion and cabbage into a large dice.
When the pork chops are fully browned on one side, about 4-5 minutes, flip over the pork chops. Allow the other side to brown. Cook for an additional 2-3 minutes. Remove the chops to a serving plate, leaving behind any fat they may have rendered. Cover with foil and set aside.
Add the onions to the pan and stir until they're coated with the fat. If necessary, add a teaspoon or two of oil at this point. Once the onions are translucent, add cabbage and stir.
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.
To the pan, add ¾ cup of heavy whipping cream and Dijon mustard. Stir until the mustard has been incorporated. 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. After about 3-4 minutes, the sauce will have thickened. Put the pork chops in a serving dish. You can either drizzle the sauce over the chops, or serve it separately.
Serve the pork chops, sauce, and cabbage for your complete meal.
Tips and Tricks for Making Pan Fried Pork Chops and Cabbage in Mustard Cream Sauce
I used thin pork chops. If you find thick pork chops go ahead and use them. You will just need to cook them longer.
Use a meat thermometer to tell when the pork chops are done. With all the gravy on them, you won't be able to tell just by looking at the color of the meat. If you don't own a meat thermometer, here is a meat thermometer I recommend.
You can use either bone in or boneless pork chops. It comes out delicious either way!
The sauce tastes complex, but not overly mustard-y. So you can definitely try this even if you aren't a mustard fan. In fact, you might also want to try my French Garlic Chicken–another popular creation that uses mustard in the sauce, yet is well-loved by even non-mustard fans.
You can use a bag of pre-sliced cabbage slaw mix in this recipe to help speed up the recipe.
You can also make this recipe with boneless chicken things or chicken breast instead if you'd prefer chicken.
Feel free to use any vegetable you prefer, such as cauliflower, broccoli, or french beans for example.
This dish tastes even better the next day, so go ahead and make extra to take to work the next day!
Pan Fried Pork Chops and Cabbage in Mustard Cream Sauce https://twosleevers.com/pan-fried-pork-chops/