Pork Chops With Cabbage & Sherry Vinegar Sauce

2
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"A tasty Austrian Chop"

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (464.6 g)
  • Calories 706.2
  • Total Fat - 52.5 g
  • Saturated Fat - 19.4 g
  • Cholesterol - 171.1 mg
  • Sodium - 2024.2 mg
  • Total Carbohydrate - 5.1 g
  • Dietary Fiber - 2 g
  • Sugars - 0.3 g
  • Protein - 50.2 g
  • Calcium - 111.4 mg
  • Iron - 3.6 mg
  • Vitamin C - 49.2 mg
  • Thiamin - 0.8 mg

Step 1

Season both sides of pork chops with salt and pepper.

Step 2

Heat a heavy saute pan and add 1 tablespoon of butter and the oil.

Step 3

Over medium heat, saute the chops for 5 minutes on each side, or until slightly pink on the inside.

Step 4

Remove chops to a heated platter and pour off the excess fat. Deglaze the pan with 3 tablespoons of the vinegar and the sherry.

Step 5

Add the veal stock and, over moderate heat, reduce until slightly thickened. Reserve.

Step 6

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.

Step 7

Add the cabbage and stir, over high heat, until heated through. Season, to taste, with salt and pepper.

Step 8

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

Step 9

Divide the cabbage on heated plates.

Step 10

Place a pork chop on each bed of cabbage and nappe each chop with the sauce.

Step 11

Garnish with chopped tomatoes and sprinkle with chives.

Tips & Variations


No special items needed.

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