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Creamy Mustard Pork Chops and Roasted Cabbage
6 pork chops, thin cut
1 tablespoon oil
1 cup low sodium chicken broth
1/4 cup heavy cream
2 1/2 tablespoons grainy mustard
Meanwhile, pat the pork chops dry with a paper towel; season with salt and pepper.
Heat the oil in a large skillet over high heat.
Brown half of the pork chops in a single layer, 2 minutes per side.
Remove the chops from the pan and keep warm while browning the remaining chops.
Remove those chops as well and keep warm.
Discard the fat in the skillet; add the broth, cream and mustard and bring to a boil, scraping up any browned bits.
Whisk until smooth and simmer until reduced and slightly thickened.
Add the pork chops and any juices that have accumulated and simmer until the sauce is thickened a bit more or to your liking.
Pour the sauce over the pork chops and serve with the cabbage.
Makes 6 servings
Per Serving: 351 Calories; 27g Fat; 21g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs
Roasted Cabbage Recipe:
1 medium head cabbage, about 27 ounces before trimming
5 tablespoons butter, or canola oil
2 tablespoons roasted garlic spice
Salt and pepper
Cut the cabbage into 1-inch wedges making sure to keep the core intact on every wedge. Or you can thinly slice the cabbage without the core attached, kinda like shredded cabbage.
Place the cabbage on a baking sheet lined with parchment paper drizzle melted butter or oil.
Sprinkle garlic spice, salt and pepper.
Turn the wedges over and do the same on the other side using the rest of the melted butter.
Roast at 450º until the cabbage is browned around the edges, about 20-25 minutes.