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Pork Chop with Grain Mustard, Wilted Cabbage Salad

Having defrosted two chops because a meat eating friend was coming to dinner and then being left with them both when they had to cancel, I have definitely had more meat this week than I usually do! Like so many recipes these days though, I was much more interested in the vegetable component of the dish than the meat component.

Because I am most often cooking for myself, I would probably just eat a bowl of this on its own for dinner the next time I make it. It is that good -- nutty, tangy, sweet and caramelized.

1 pork chop (I used a 6oz boneless loin chop so you may have to adjust cooking size for anything larger or bone-in)

2 cups roughly chopped Savoy cabbage

1 clove of garlic, peeled and crushed

2 tsps olive oil

1 Tbsp grain mustard

Salt to taste

Place the garlic and oil in a skillet while you chop the cabbage. This will give the garlic a minute or two to infuse the oil.

Turn the heat to medium and heat the oil. As soon as it is shimmering, add the pork chop. Cook for two minutes and thirty seconds on each side, salting each side as you do.

Remove the pork chop and set it aside. Add the cabbage to the pan and cook for two minutes without stirring. This will allow for the caramelization of some of the leaves.

After two minutes, stir up the cabbage. Add two teaspoons of water to the pan and some salt. place the pork chop on top of the cabbage and lower the heat. Cook, covered for an additional five minutes.

After five minutes, remove from the heat. Stir two teaspoons of the grain mustard into the cabbage and spread the remaining teaspoon over the surface of the chop.


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