Pork Chops with Cabbage and Sherry Vinegar Sauce

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
2 servings
Level:
Easy

Ingredients
  • 2 center-cut pork chops, 1-inch thick
  • Salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1 tablespoon mild-flavored oil, such as almond or safflower
  • 7 tablespoons balsamic vinegar
  • 3 tablespoons sherry
  • 1 cup brown veal stock
  • 4 slices bacon, cut into 1/4 inch slices
  • 6 ounces cabbage, cut into julienne
  • 1 teaspoon Dijon mustard
  • 2 tablespoons peeled, seeded and chopped tomatoes
  • 1 teaspoon minced chives
Directions
  • Season both sides of pork chops with salt and pepper.

  • Heat a heavy saute pan and add 1 tablespoon of butter and the oil. Over medium heat, saute the chops for 5 minutes on each side, or until slightly pink on the inside.

  • Remove chops to a heated platter and pour off the excess fat. Deglaze the pan with 3 tablespoons of the vinegar and the sherry. Add the veal stock and, over moderate heat, reduce until slightly thickened. Reserve.

  • Saute the bacon until crisp. Spoon off all but 2 tablespoons of the bacon fat and deglaze the pan with the remaining 4 tablespoons of sherry wine vinegar. Add the cabbage and stir, over high heat, until heated through. Season, to taste, with salt and pepper.

  • Heat the sauce and whisk in the Dijon mustard and remaining 1 tablespoon butter.

  • Divide the cabbage on heated plates. Place a pork chop on each bed of cabbage and nappe each chop with the sauce. Garnish with chopped tomatoes and sprinkle with chives.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Pork Chops With Pear-Pecan Slaw

    Recipe courtesy of Food Network Kitchen