Mustardy pork chops with roasted red cabbage and potatoes is a classic Sunday supper recipe, easy enough for a weeknight. Dinner is going to be delicious!!
The really good meals are happening on the weekends, for Sunday supper, I am making plans and looking forward to it all week long. I spin recipes forth and back in my head like this one for mustardy pork chops with roasted red cabbage and potatoes. One of my friends asked me last week, how I find my recipes. I told her I don’t find my recipes, I find inspirations and consult my appetite and start from there. I am not sure at all, either my brain or my stomach is in charge.
And this time, all started with pork chops, the way my mom makes them, pan seared and coated with mustard, together with waxy yellow potatoes, because I love them. I believe new potatoes, melted butter with good salt and fresh dill are a perfect meal. But this time I wanted them roasted and I had the idea serving everything in one baking dish. The tricky part was to adjust the roasting time. The potatoes needed a head start to make sure they are ready to roll, followed by the red cabbage and then the pork chops joined the party.
mustardy pork chops with roasted red cabbage and potatoes
Usually I shred the red cabbage, sauté it and serve it as a side dish but roasting thick slices in the baking dish as the potatoes makes so much more sense and adds more flavor. The outer leaves will become dark and crunchy and this is a much better way to eat red cabbage.
Pork chops are juicy and delicious and they cook rather quickly. Unfortunately sometimes too quickly and shoe-leathered pork chops are the result of overcooking them. It is saver to give them a good sear on the stovetop and finish cooking them in the oven. It’s also a good opportunity to slather crème fraîche on top of the pork chops between those two steps. At first, I was a little disappointed to see the crème fraîche melting and dripping and I made a note to find something with a thicker consistence. But hello! After tasting it I knew it is the best part, the creamy sauce with the mustard and the dill is oozing all over the veggies and give them an extra flavor boost.
- 4-5 medium potatoes, Yukon Gold, scrubbed clean
- 1 small head of red cabbage (about 1 pound)
- 3 Tbsp. canola oil
- 2 bone-in pork chops, thick cut (about 1 pound each)
- 100 g / 3.5 oz. crème fraîche
- 2 Tbsp. fresh, chopped dill, plus some for garnish
- 1 Tbsp. Dijon mustard
- ¼ tsp. granulated sugar
- fine sea salt and fresh ground pepper to taste
- Heat the oven to 230 C / 450°F. Chop the potatoes into bite-sized pieces, leaving the skins on. Spread the potatoes in a single layer in a roasting pan or rimmed baking sheet. Drizzle with 1 Tbsp. oil and toss to coat well. Roast for 20 minutes.
- Cut the red cabbage into 2.5 cm / 1 inch slices, remove thick core and discard. Brush with 1 Tbsp. oil and add to the roasting potatoes. Reduce heat to 200 C / 400 F and roast for another 25 minutes.
- In a small bowl mix crème fraîche, dill, mustard, sugar, salt and pepper. Set aside.
- Heat the remaining 1 Tbsp. oil in a large skillet over medium-high heat. Season the pork chops with salt and cook each side until golden brown, about 2-3 minutes per side.
- Remove the baking pan from the oven. Place the pork chops on top of the potatoes and red cabbage and coat evenly with the mustardy crème fraîche.
- Transfer the baking pan back into the oven and roast until the pork chops are tender, this takes about 8 to 10 minutes or until an instant-read thermometer inserted into the thickest part registers at least 65 C / 145 F.
- Sprinkle with dill, salt and fresh ground black pepper before serving.