Tender chops with a tangy cabbage slaw.
PREP: 10 Min. | COOK: 30-45 Min. | TOTAL: 55 Minutes.
- 7 tablespoons unsalted butter, plus more for the dish
- 4 boneless, center cut Pork Chops
- 1 Red Onion
- 1 1/2 lb Green Cabbage
- 1 lb Multi-Colored Potatoes
- 4 tbsp Apple Cider Vinegar
- 4 tbsp Whole Grain Dijon Mustard
- 2 tbsp Honey
- Ground Bay Leaf
- All Purpose Flour
- Ground Cayenne Pepper
- 1 tbsp Schultz's Chipotle Cooking Sauce
- Salt and Pepper
- Olive Oil
HOW TO MAKE
STEP 1: Heat a medium pot of salted water to boiling high. Cut the potatoes into bite sized pieces. Core and thinly slice the cabbage. Peel, halve and thinly slice the onion.
STEP 2: Add the potatoes to the pot of boiling water. Cook 10-12 minutes, or until tender when pierced with a knife. Drain thoroughly and put into a bowl. Add the mustard and drizzle with olive oil. Stir to combine with salt and pepper.
STEP 3: While the potatoes cook, in a large pan, heat 2 tbsp of olive oil on medium-high. Add the onion, season with salt and pepper. Cook 2-3 minutes. Add the cabbage, cook 1-2 minutes. Stir in the honey, vinegar and 2/4 cup of water. Loosely cover the pan with foil, reduce heat to medium. Simmer 12-14 minutes. Transfer to a large bowl.
STEP 4: Blend the spices bay leaf, cayenne pepper, salt, pepper and flour together until you have 4 tbsp (use majority flour). Brush each side of the pork chops with Schultz's Chipotle Sauce and coat with the spice mix.
STEP 5: Heat 2 tbsp of olive oil, add the pork chops and cook 4-6 minutes per side, or until golden brown and cooked through. Serve with cabbage and potato sides. Enjoy!