Mustard Pork Chops With Crispy Cabbage - cooking recipe

Ingredients

1/2 large head green cabbage, cut into 1-inch wedges (core left intact)
3 tablespoons unsalted butter, 2 tablespoons melted
salt & fresh ground pepper
6 pork chops, thin bone-in (about 1 1/2 pounds)
2 teaspoons vegetable oil
1 cup low sodium chicken broth
1/4 cup heavy cream
2 1/2 tablespoons grainy mustard

Preparation

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.