Recipe courtesy of Wolfgang Puck
Pork Chops with Cabbage and Sherry Vinegar Sauce
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 835
- Total Fat
- 55
- Saturated Fat
- 21
- Carbohydrates
- 22
- Dietary Fiber
- 3
- Sugar
- 13
- Protein
- 54
- Cholesterol
- 206
- Sodium
- 1332
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
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.