Mustard-Cream Cabbage With Pork

The first time I had anything remotely like this, I was in a small village in Germany, visiting family. My Oma, a woman whose culinary skills were as robust as her hugs, presented a steaming platter piled high with braised cabbage, its tangy aroma filling her cozy kitchen. Nestled amongst the cabbage were thick slices of pork, browned to perfection. The combination was an explosion of comforting flavors – the sweetness of the cabbage, the savory pork, and a subtle tang that I later learned came from mustard. This recipe, while not exactly Oma’s, evokes that same warmth and rustic charm with every bite.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 2
• Dietary Type: Gluten-Free (potentially, depending on mustard ingredients; check labels)

Ingredients

• 1 teaspoon vegetable oil
• 1 slice bacon, chopped
• 1 medium onion, quartered and thinly sliced
• 1 medium apple, cored and shredded on a box grater
• 1/2 medium green cabbage, shredded
• 1/2 teaspoon salt
• 1/4 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 tablespoon whole grain mustard
• 1 bone-in pork loin chop
• Kosher salt
• Ground black pepper

Equipment Needed

• Large skillet
• Box grater
• Cast-iron skillet
• Oven
• Tongs

Instructions

1. Preheat your oven to 400°F (200°C). Make sure your oven rack is positioned in the center for even cooking.

2. In a large skillet, heat the vegetable oil over medium heat. The oil should shimmer slightly when it’s ready.

3. Add the chopped bacon to the skillet and sauté until it begins to crisp, rendering its flavorful fat. This usually takes a few minutes.

4. Add the quartered and thinly sliced onion to the skillet with the bacon. Sauté until the onion softens and becomes translucent, about 5-8 minutes. Stir occasionally to prevent burning.

5. Incorporate the shredded apple, salt, and shredded green cabbage into the skillet. Continue to sauté until the cabbage wilts down, approximately 5 minutes. Stir frequently to ensure even cooking. The apple will release some moisture, helping the cabbage to soften.

6. Pour in the heavy cream, Dijon mustard, and whole grain mustard. Stir well to combine all the ingredients, creating a luscious sauce.

7. Bring the cabbage mixture to a boil, then immediately reduce the heat to a very low simmer. Allow it to cook gently while you prepare the pork chop. The longer it simmers, the more the flavors will meld together.

8. Preheat a cast-iron skillet over medium heat. A cast-iron skillet is ideal for searing because it retains heat exceptionally well. If you don’t have one, a heavy-bottomed stainless steel skillet will also work.

9. Liberally season the pork loin chop with kosher salt and ground black pepper on both sides. Don’t be shy with the seasoning; it’s crucial for developing a flavorful crust.

10. When the cast-iron pan is hot, carefully add the seasoned pork chop. Cook until a deep golden brown crust forms on both sides, about 2-4 minutes per side. Use tongs to turn the chop, and avoid moving it around too much in the pan to ensure proper searing.

11. Transfer the cast-iron skillet with the seared pork chop to the preheated oven. Cook for an additional 5-8 minutes, or until the internal temperature of the pork reaches 150°F (66°C). Use a meat thermometer inserted into the thickest part of the chop to accurately gauge the temperature.

12. Remove the cast-iron skillet from the oven and transfer the pork chop to a plate. Tent it loosely with foil and let it rest for 10 minutes to allow the juices to redistribute throughout the meat. This step is crucial for ensuring a tender and juicy chop.

13. While the pork chop is resting, gently stir the cabbage mixture to ensure it hasn’t stuck to the bottom of the pan. Taste and adjust the seasoning if necessary.

14. After the pork chop has rested, slice it against the grain. This will help to shorten the muscle fibers and make the pork even more tender.

15. Divide the mustard-cream cabbage between two warmed plates. Top each serving with half of the sliced pork chop. Serve immediately and enjoy!

Expert Tips & Tricks

• Browning the Bacon: Don’t rush browning the bacon. Rendering the fat properly at the beginning builds the flavor base for the whole dish.
• Apple Choice: Use a firm, slightly tart apple like Granny Smith or Honeycrisp for the best flavor and texture. Avoid apples that will turn to mush when cooked.
• Mustard Variations: Feel free to experiment with different mustards. A spicy brown mustard can add a kick, while a honey mustard will introduce a touch of sweetness.
• Pork Doneness: The USDA recommends cooking pork to an internal temperature of 145°F (63°C) followed by a 3-minute rest. Cooking to 150°F and resting yields excellent results as well, just make sure to let it rest!

Serving & Storage Suggestions

Serve this dish immediately for the best flavor and texture. The warm cabbage and freshly sliced pork are incredibly satisfying.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the cabbage in a skillet over medium heat. Reheat the pork separately in the oven or microwave to prevent it from drying out. Reheating the pork in the same pan as the cabbage can result in a mushy texture.

I do not recommend freezing this dish, as the texture of the cabbage and cream sauce may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	425.8 kcal	N/A
Calories from Fat	262 g	62%
Total Fat	29.2 g	44%
Saturated Fat	12.7 g	63%
Cholesterol	82.9 mg	27%
Sodium	926.3 mg	38%
Total Carbohydrate	29.8 g	9%
Dietary Fiber	8.1 g	32%
Sugars	18.1 g	72%
Protein	15.5 g	30%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Vegetarian Option: Omit the bacon and pork. Add a can of drained and rinsed cannellini beans or chickpeas to the cabbage mixture for protein.
• Dairy-Free Option: Substitute the heavy cream with full-fat coconut milk or a plant-based cream alternative. Be aware that this will slightly alter the flavor profile.
• Cabbage Variations: Try using red cabbage instead of green for a different color and slightly sweeter flavor.
• Spice it Up: Add a pinch of red pepper flakes to the cabbage mixture for a touch of heat.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded cabbage to save time?
A: Yes, you can absolutely use pre-shredded cabbage. Just be sure to check its freshness.

Q: Can I make this ahead of time?
A: The cabbage mixture can be made a day ahead and stored in the refrigerator. However, it’s best to cook the pork chop fresh for optimal texture.

Q: Can I use a different cut of pork?
A: While a pork loin chop is recommended, you can also use pork tenderloin or pork shoulder. Adjust the cooking time accordingly to ensure the pork is cooked through.

Q: What’s the best way to check the pork for doneness?
A: Use a meat thermometer inserted into the thickest part of the chop. It should register 150°F (66°C) for medium.

Q: What if my cabbage is too dry?
A: Add a splash of chicken broth or vegetable broth to the skillet to moisten the cabbage mixture.

Final Thoughts

This Mustard-Cream Cabbage with Pork is more than just a meal; it’s an invitation to slow down, savor the simple pleasures of cooking, and share a delicious moment with someone you care about. The comforting flavors and rustic charm of this dish are sure to please. I encourage you to try it, experiment with the variations, and let me know what you think! Perhaps pair it with a crisp apple cider or a hearty German beer. Bon appétit!