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Crispy Rye and Mustard Pork Chops With Quick-Fried Cabbage
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Cuisine: American
Make a simple sour cream and mustard sauce that serves as both a coating and a topping for the thinnest pork chops you can find (sometimes labeled "breakfast chops"). Dip them in bread crumbs made from some leftover rye bread slices. Then, after a quick turn in the skillet, throw in a bag of coleslaw mix for an instant side dish. The shredded cabbage picks up the pork and caraway flavors left behind.
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
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2/3 cup sour cream
3 tablespoons Dijon mustard
3 to 4 slices rye bread with caraway seeds (enough to make about 2 cups crumbs)
1 pound boneless thin pork chops ("breakfast chops")
1 (16-ounce) bag coleslaw mix or shredded cabbage
Instructions:
In a bowl, combine the sour cream and mustard. Transfer 1/3 cup mixture to a smaller bowl and reserve.
In a food processor fitted with a steel blade, place bread slices and pulse until coarse crumbs form. (Or make crumbs by rubbing bread against large holes of a box grater.) Transfer crumbs to a plate. Season pork chops with salt and pepper. Dip chops, one at a time, into the sour cream-and-mustard mixture to coat lightly, wiping off excess. Then coat with bread crumbs and transfer to a plate.
Place a large, well-oiled skillet over medium heat until a bread crumb sizzles. Add half the pork (don't crowd) and cook for 2 to 3 minutes per side, or until no longer pink in the middle, pressing down with spatula so that crumbs adhere. Transfer to a platter.
Repeat with remaining chops, adding more oil if needed.
Increase heat to medium-high, add coleslaw mix and 1/4 cup water. Cook and stir, scraping up any browned bits clinging to the pan, until cabbage wilts. Season with salt and pepper. Add to platter. Serve reserved mustard sauce on the side.
In a food processor fitted with a steel blade, place bread slices and pulse until coarse crumbs form. (Or make crumbs by rubbing bread against large holes of a box grater.) Transfer crumbs to a plate. Season pork chops with salt and pepper. Dip chops, one at a time, into the sour cream-and-mustard mixture to coat lightly, wiping off excess. Then coat with bread crumbs and transfer to a plate.
Place a large, well-oiled skillet over medium heat until a bread crumb sizzles. Add half the pork (don't crowd) and cook for 2 to 3 minutes per side, or until no longer pink in the middle, pressing down with spatula so that crumbs adhere. Transfer to a platter.
Repeat with remaining chops, adding more oil if needed.
Increase heat to medium-high, add coleslaw mix and 1/4 cup water. Cook and stir, scraping up any browned bits clinging to the pan, until cabbage wilts. Season with salt and pepper. Add to platter. Serve reserved mustard sauce on the side.
Notes:
To round out the meal: Parsley new potatoes
Nutrition:
Per serving: 508 calories (41 percent from fat), 28 grams protein, 48 grams carbohydrates, 4 grams fiber, 23 grams fat (10 grams saturated), 73 milligrams cholesterol, 691 milligrams sodium.
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