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

🥘 Ingredients

• Yukon Gold potatoes
  24 oz
• black pepper
• bone-in pork chops
  4 unit
• butter
  8 tbsp
• garlic
  4 clove
• green cabbage
  8 oz
• olive oil
  2 tbsp
• salt
• shallot
  2 unit
• sour cream
  2 tbsp
• tomato paste
  1 tbsp
• tricolor peppercorns
  2 tsp
• veggie stock concentrate
  2 unit
• water

🍳 Cookware

• baking sheet
• large pan

1. 1

   Preheat oven to 400 degrees. Take the bone-in pork chops out of the refrigerator to come to room temperature. Cut the 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 black pepper . Place the baking sheet in the oven for ⏱️ 30 minutes , tossing halfway through cooking, until potatoes are golden brown and crispy.

   bone-in pork chops: 4 unit, Yukon Gold potatoes: 24 oz, olive oil: 2 tbsp, salt, black pepper
2. 

   2

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

   tricolor peppercorns: 2 tsp, shallot: 2 unit, garlic: 4 clove
3. 

   3

   Make the butter-braised cabbage: heat 1 tablespoon of the butter in a large pan over medium heat. Add half the garlic to the pan and cook ⏱️ 30 seconds , until fragrant. Add the green cabbage to the pan and cook, tossing, ⏱️ 4 minutes , until softened. Add ½ cup water to the pan and toss to combine. Simmer ⏱️ 5 minutes , until liquid has evaporated and cabbage is very tender. Season with salt and pepper, then set aside, covered, to keep warm.

   butter: 4 tbsp, green cabbage: 8 oz, water
4. 

   4

   Cook the pork chops: heat a drizzle of oil in the same pan over high heat. Add the pork chops and sear ⏱️ 5 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 about ⏱️ 6 minutes , until cooked to desired doneness. Set the pork chops aside to rest for ⏱️ 5 minutes .
5. 

   5

   Make the shallot-peppercorn sauce: while the pork finishes cooking, add a drizzle of oil, the minced shallot, and the remaining garlic to the pan. Cook over medium heat for ⏱️ 2 minutes , until slightly softened. Add 1 tablespoon tomato paste and the crushed peppercorns (to taste, we used about ¼ teaspoon) to the pan and stir to combine. Cook another ⏱️ 2 minutes , then stir in ½ cup water and the veggie stock concentrate . Scrape up any browned bits from the bottom of the pan, then simmer for ⏱️ 3 minutes , until thickened and reduced by half. Remove from heat, then stir in 1 tablespoon sour cream and 1 tablespoon butter . Taste and season with salt and pepper.

   tomato paste: 1 tbsp, water, veggie stock concentrate: 2 unit, sour cream: 2 tbsp, butter: 4 tbsp
6. 6

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