---
title: Bone-In Pork Chops with Shallot-Peppercorn Sauce, Butter-Braised Cabbage, and Crispy Potatoes
source: HelloFresh
source_url: https://www.hellofresh.com/recipes/bone-in-pork-chops-with-shallot-peppercorn-sauce-butter-braised-cabbage-and-crispy-potatoes-55d353394dab719d2e8b4568
servings: 2
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: Hard
allergens: [Tree Nuts, Milk]
tags: [Gluten Free, Date Night, French Inspired]
rating: 4.0
rating_count: 2900
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: French-inspired peppercorn sauce adds a rich, bistro-style taste
  - theme: Presentation
    text: Elegant plating makes it perfect for special occasions
image: "data/recipes/bone-in-pork-chops-with-shallot-peppercorn-sauce-butter-braised-cabbage-and-crispy-potatoes.jpg"
---
Preheat oven to 400°F. Take @bone-in pork chops{2%pieces} out of the refrigerator to come to room temperature. Cut @yukon gold potatoes{1%lb} into ¾-inch cubes, then toss on a #baking sheet{} with a drizzle of @olive oil{1%tbsp} and a pinch of salt and pepper. Place the baking sheet in the oven ~{25%minutes}, tossing halfway through, until potatoes are golden brown and crispy.

Meanwhile, crush @tricolor peppercorns{¼%tsp} by pounding them with a pan or mallet inside a plastic bag until finely crushed. Mince @shallot{1%unit}. Mince or grate @garlic{2%cloves}.

Make the butter-braised cabbage: heat 1 tbsp @butter{2%tbsp} in a #large pan{} over medium heat. Add half the garlic to the pan and cook ~{30%seconds}, until fragrant. Add @green cabbage{1%head} to the pan and cook, tossing, ~{3%minutes}, until softened. Add ½ cup water to the pan and toss to combine. Simmer ~{4%minutes}, until liquid has evaporated and cabbage is very tender. Season with salt and pepper, then set aside, covered, to keep warm.

Cook the pork chops: heat a drizzle of olive oil in the same pan over high heat. Add the pork chops and sear ~{4%minutes} per side, until golden brown but not yet cooked through. Transfer pork chops to the baking sheet in the oven with the potatoes for ~{4%minutes}, until cooked to desired doneness. Set pork chops aside to rest ~{5%minutes}.

Make the shallot-peppercorn sauce: while the pork finishes cooking, add a drizzle of olive oil, the shallot and the remaining garlic to the pan. Cook over medium heat ~{1%minute}, until slightly softened. Add 1 tbsp tomato paste and the crushed peppercorns to the pan and stir to combine. Cook another ~{1%minute}, then stir in ½ cup water and @veggie stock concentrate{1%unit}. Scrape up any browned bits from the bottom of the pan, then simmer ~{2%minutes}, until thickened and reduced by half. Remove from heat, then stir in 1 tbsp @sour cream{1%tbsp} and 1 tbsp butter. Taste and season with salt and pepper.

Plate the butter-braised cabbage and potatoes, then top with the pork chops. Drizzle pork chops with the shallot-peppercorn sauce and enjoy!