Miz Helen's Kitchen
Ingredients
6 center cut loin Pork Chops
2 tablespoons olive oil
2 medium onions, chopped
8 cups fresh cabbage, chopped
2 teaspoons salt
1 teaspoon pepper
For The Mustard Sauce
1/4 cup extra fine quick mixing all-purpose flour
1 cup half and half
1 cup milk
1 teaspoon salt
1/2 teaspoon cayenne pepper
2 teaspoons dried thyme leaves
1/2 cup whole grain mustard
Oil Spray For the Baking Dish
Fresh parsley, for garnish
Directions
Generously salt and pepper the Pork Chops.
In a heavy skillet, heat the skillet until it is very hot. Place the chops into the skillet without any oil. Leave the chop on one side until it will easily lift off the skillet to be turned. Turn the chops and braise until brown on the other side. Remove the chops to a holding plate.
Pour the olive oil into the skillet and then pour in the chopped onions and cabbage. Stir the onions and cabbage and at the same time it will de-glaze the skillet.
In a mixing pitcher, mix together the fine mixing flour, half and half, milk, salt, cayenne, dried thyme leaves and mustard, then mix well.
Spray a 9 X 13 baking dish with a cooking oil spray.
Pour the onion and cabbage mix into the bottom of the baking dish.
Add the braised Pork Chops on top of the onions and cabbage.
Pour the Mustard Sauce over the top of the Pork Chops, Onions and Cabbage.
Bake in a 350 degree oven for 45 to 50 minutes, until the sauce has set and the cabbage is tender. If your oven cooks hot, then you may have to tent the top of the dish the last 15 minutes so the Pork Chops don't get to brown.
Remove from the oven and cool on a rack until ready to serve.
Garnish with fresh parsley before serving.
Enjoy!