Created by ForeverMama on July 5, 2017
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.