Oven-Roasted Pork Loin Chop and Cider Braised Cabbage with Whole Grain Mustard Pan-Sauce
- Pair with Old Vines
Cider Braised Cabbage Ingredients
• 1 head of red cabbage, julienned
• 1 red onion, julienned
• ½ cup of white wine
• 1.5 cups of apple cider
• 1 crisp apple grated on box grater
• 2 Tablespoons of butter
• 1Tablespoon of Olive oil
• Salt and Pepper to taste
Cider Braised Cabbage Technique
1. Over medium heat sweat onion in olive oil until soft and translucent
2. Add cabbage, a pinch of salt and stir to incorporate
3. Cover and let cook for ten minutes at medium heat
4. Uncover and add wine and apple cider
5. Cover and continue to cook over medium heat for 30 minutes
6. Uncover and add grated apple
7. Cook uncovered for 10 more minutes allowing the liquids to cook off
8. When almost dry turn off heat, stir in butter to melt, add salt and pepper to your desired taste
Pork Loin Chops Ingredients
• 6 each boneless pork loin chops
• Salt
• Pepper
• 2 tablespoons of grape seed oil
Pork Loin Chops Technique
1. Preheat oven to 375F
2. Season chops to your liking with salt and pepper
3. In a pan big enough to comfortably hold the six chops heat up oil over high heat until hot, add chops and turn to medium high heat
4. Cook for three minutes until golden brown and flip chops and place pan in pre-heated oven
5. Cook until pork reaches desired doneness
6. Remove from oven and place pork on rack to rest
7. Remove fat from pan
Mustard Pan Sauce Ingredients
• 1.5 cups chicken stock
• ¼ cup whole grain mustard
• ¼ cup honey
• 1 teaspoon chopped thyme
• Salt and black pepper to taste
Mustard Pan Sauce Technique
1. After removing fat from pork cooking pan deglaze with chicken stock. Make sure to scrape up all brown bits from bottom of pan during the process
2. After scraping add honey, mustard and thyme; stir to incorporate
3. Reduce by about ½ or until it thickens to a sauce consistency
4. Season with salt and pepper and serve hot over chops
