Bone-In Pork Chops with Shallot-Peppercorn Sauce, Butter-Braised Cabbage, and Crispy Potatoes

🥘 Ingredients

• bone-in pork chops
  2 pieces
• butter
  2 tbsp
• garlic
  2 cloves
• green cabbage
  1 head
• olive oil
  1 tbsp
• shallot
  1 unit
• sour cream
  1 tbsp
• tricolor peppercorns
  ¼ tsp
• veggie stock concentrate
  1 unit
• yukon gold potatoes
  1 lb

🍳 Cookware

• baking sheet
• large pan

1. 1

   Preheat oven to 400°F. Take bone-in pork chops out of the refrigerator to come to room temperature. Cut yukon gold potatoes into ¾-inch cubes, then toss on a baking sheet with a drizzle of olive oil 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.

   bone-in pork chops: 2 pieces, yukon gold potatoes: 1 lb, olive oil: 1 tbsp
2. 

   2

   Meanwhile, crush tricolor peppercorns by pounding them with a pan or mallet inside a plastic bag until finely crushed. Mince shallot . Mince or grate garlic .

   tricolor peppercorns: ¼ tsp, shallot: 1 unit, garlic: 2 cloves
3. 

   3

   Make the butter-braised cabbage: heat 1 tbsp butter in a large pan over medium heat. Add half the garlic to the pan and cook ⏱️ 30 seconds , until fragrant. Add green cabbage 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.

   butter: 2 tbsp, green cabbage: 1 head
4. 

   4

   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 .
5. 

   5

   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 . 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 and 1 tbsp butter. Taste and season with salt and pepper.

   veggie stock concentrate: 1 unit, sour cream: 1 tbsp
6. 6

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