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This dish got mixed reviews here. The pork chops themselves were awesome…I used Grey Poupon Harvest Coarse Ground Mustard here, as I really like it. And although I liked the roasted cabbage, Mike said he didn’t care for it. He tends to like his veggies cooked to death, I prefer them more on the raw, crunchy side. I refused to eat cabbage at all for many years, because my only experiences with it were the stinky overcooked dishes made by my mother (and most cooks back in the day). Sometimes our whole apartment building would stink of overcooked cabbage; it made me wish I was grown up and could afford Outer Banks rentals or something, anything to get away from that horrible stench! Also, my mother always burned garlic, too, which just added to the awful smells.
I never liked cabbage nor garlic until I grew up and learned to cook it properly. And now it seems that Mike would prefer mushy, stinky cabbage? Sorry, not gonna happen, I refuse to have to smell that ever again!
Also, I didn’t follow the instructions as given for the pork chop sauce. It’s hard to stir in the cream and mustard well when the chops are in the pan. So I simply just drained the accumulated juices from the pork chop plate into the pan, added the cream and mustard, combined well, and then added the chops and let the sauce cook and thicken. It came out just fine.
I would make this dish again, but there’d have to some sort of compromise over the cabbage!
Enjoy!
