Pork Chops With Cabbage & Sherry Vinegar Sauce
Recipe: #26398
July 05, 2017
Categories: Chops, Cabbage, Austrian, Sunday Dinner, Gluten-Free, Low Carbohydrate, No Eggs, Wine, Fresh Tomatoes, more
"A tasty Austrian Chop"
Ingredients
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 by Step Method
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
No special items needed.