MUSTARD-CREAM CABBAGE WITH PORK
Adapted from a recipe by Joy Manning and Tara Mataraza Desmond in their "Meat Lite" column at Serious Eats. http://bit.ly/cw0O0c
Provided by DrGaellon
Categories Pork
Time 50m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- In a large skillet, heat the oil over medium heat. When shimmering, add the bacon and saute until it begins to crisp. Add the onion and saute until soft, 5-8 minutes.
- Add the apple, salt and cabbage; continue to saute until the cabbage wilts, about 5 minutes. Add the cream, Dijon mustard and whole grain mustard; stir well to combine. Bring to a boil, then reduce to a very low simmer, and leave it to cook.
- Preheat a cast-iron skillet over medium heat. Liberally season pork chop with salt and pepper on both sides. When the pan is hot, add the chop and cook until a deep golden brown on both sides, 2-4 minutes each side. Transfer pan to oven and cook another 5-8 minutes, until the internal temperature is 150°F.
- Remove the chop to a plate, tent with foil and let stand for 10 minutes to rest. Slice pork against the grain. Divide cabbage between two warmed plates, top each with half the pork, and serve.
Nutrition Facts : Calories 425.8, Fat 29.2, SaturatedFat 12.7, Cholesterol 82.9, Sodium 926.3, Carbohydrate 29.8, Fiber 8.1, Sugar 18.1, Protein 15.5
BRAISED PORK BUTT WITH CABBAGE, SAUSAGE AND MUSTARD
Provided by Geoffrey Zakarian
Categories main-dish
Time 12h15m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Fit a wire rack in a sheet tray. Liberally sprinkle the pork shoulder with salt and pepper, then place on the sheet tray and refrigerate, uncovered, 8 hours or up to overnight.
- Heat a large Dutch oven over medium-high heat. Add the sausage to the pan and brown the links on both sides, about 5 minutes per side. Remove the sausage to a plate. Fry the sprigs of rosemary in the fat, flipping frequently, until fragrant, about 1 minute. Remove to the plate with the sausage.
- If the pork shoulder is wet, dry thoroughly with paper towels. Add the pork to the Dutch oven and brown on all sides until deeply browned, about 5 minutes per side. Remove the pork to a large plate or baking dish.
- Add the cabbage and onions to the Dutch oven and sprinkle with salt and pepper. Cook over medium heat until the vegetables have softened slightly, about 5 minutes. Add the potatoes, wine, mustard and caraway seeds and cook until the wine has almost evaporated, another 8 minutes. Return the pork, sausages and fried rosemary sprigs to the Dutch oven, then add the stock and bring to a simmer. Cover and reduce the heat to low. Let braise until the pork is very tender, about 3 hours.
- For a thicker, richer sauce, strain the liquid from the Dutch oven and reduce over medium heat in a small saucepan until it reaches a thin gravy consistency, 7 to 10 minutes. Season the sauce to taste with white wine vinegar, salt and pepper.
- To prepare the horseradish sauce, mix together the sour cream and prepared horseradish (add horseradish a tablespoon at a time to taste if you want a milder sauce). Season with salt and pepper.
- Remove the pork and sausages to a large serving dish. Shred the pork using two forks. Pour the sauce over the top and garnish with fresh parsley. Serve with sour cream horseradish sauce alongside.
PORK AND CABBAGE DINNER
I put on this pork roast in the morning to avoid that evening dinner rush so common on busy weeknights. All I do is fix a side of family-favorite potatoes and we can sit down to a satisfying supper.-Trina Hinkel, Minneapolis, Minnesota
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- Cut carrots in half lengthwise and then into 2-in. pieces. Place in a 5-qt. slow cooker. Add the water, soup mix, garlic and celery seed. Cut roast in half; place over carrot mixture. Sprinkle with salt and pepper. Cover and cook on high for 2 hours., Reduce heat to low; cook for 4 hours. Add cabbage; cook 2 hours longer or until the meat and cabbage are tender., Remove meat and vegetables to a serving plate; keep warm. If desired, thicken pan drippings for gravy and serve with the roast.
Nutrition Facts :
SIMPLE PORK AND CABBAGE SKILLET
This is a simple and hearty meal for a chilly day. It adjusts easily to suit any taste. Serve with mashed potatoes.
Provided by Dan
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 1h15m
Yield 2
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet over medium-high heat. Cook the pork chops in the hot oil until well-browned on each side, about 10 minutes per side.
- Add the cabbage, onion, apple, 2 cups of water, garlic, Worcestershire sauce, salt, and pepper to the skillet; bring to a boil, reduce heat to medium-low, and place a cover on the skillet. Cook at a simmer until the pork chops are completely tender, 45 minutes to 1 hour.
- Remove the pork and vegetable mixture from the skillet, leaving as much of the liquid in the skillet as possible. Whisk the water and flour together in a small bowl. Raise the heat under the skillet to medium-high. Pour the flour mixture into the remaining liquid in the skillet. Cook, stirring constantly, until the gravy thickens and begins to boil. Reduce heat to low and continue to simmer an additional 5 minutes. Pour the gravy over the pork and vegetable mixture.
Nutrition Facts : Calories 596.6 calories, Carbohydrate 64.8 g, Cholesterol 63.1 mg, Fat 26.3 g, Fiber 14.7 g, Protein 31.4 g, SaturatedFat 6.6 g, Sodium 1920.5 mg, Sugar 34.4 g
MUSTARD PORK CHOPS WITH CRISPY CABBAGE
Make and share this Mustard Pork Chops With Crispy Cabbage recipe from Food.com.
Provided by SweetSueAl
Categories Pork
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 1665.7, Fat 97.1, SaturatedFat 30.9, Cholesterol 512.8, Sodium 5726.2, Carbohydrate 35.1, Fiber 19.3, Sugar 9.1, Protein 164.9
CREAMY CABBAGE-PORK STEW
Savory flavors blend beautifully in this hearty recipe from field editor Ruth Ann Stelfox of Raymond, Alberta. "This stew can also be made in a slow cooker," she notes. "In a pinch, I use a ring of garlic bologna cut into chunks in place of the pork shoulder."
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet over medium-high heat, brown pork in oil on all sides; drain. Place in a 3-qt. slow cooker; stir in the cabbage, soup, apple juice, potatoes, carrots, caraway and pepper., Cover and cook on low for 6-8 hours or until pork and vegetables are tender. Stir in milk; heat through.
Nutrition Facts :
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PORK CHOPS WITH MUSTARD CREAM AND ALSATIAN CABBAGE
From foodandwine.com
Servings 4Total Time 2 hrs 20 mins
- In a large glass baking dish, combine the peppercorns with the thyme and extra-virgin olive oil. Add the pork chops and turn to coat. Let stand at room temperature for at least 1 hour and for up to 4 hours or refrigerate overnight.
- Meanwhile, in a small saucepan, boil the veal stock until reduced to 1 tablespoon, about 15 minutes.
- In a saucepan, heat the pure olive oil until shimmering. Add the shallot and garlic and cook over moderate heat, stirring, until softened, about 4 minutes. Stir in the Dijon mustard and half of the whole-grain mustard. Add the brandy and cook until nearly evaporated, about 3 minutes. Add the wine; simmer until reduced by half, about 10 minutes. Add the cream, Worcestershire sauce and reduced veal stock and simmer until thickened, about 15 minutes. Strain the mustard sauce into a heatproof bowl. Whisk in the remaining whole-grain mustard; season with salt and white pepper. Cover and keep warm.
- Preheat the oven to 450°. Season the pork chops with salt. Heat a large ovenproof skillet. Add the chops and cook over moderate heat for 2 minutes. Transfer the skillet to the oven and roast for about 6 minutes, or until the chops are golden on the bottom. Turn the chops and continue roasting until just cooked through, about 7 minutes.
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#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #for-1-or-2 #main-dish #pork #vegetables #stove-top #dietary #low-calorie #low-carb #low-in-something #meat #pork-chops #taste-mood #savory #equipment #number-of-servings #presentation #served-hot
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