Pork chops with braised cabbage is one of those hard-to-resist combinations, especially when drizzled with this sweet-savory mustard, a welcome creation from Chef Justin Nuebeck of Bedford & Co. located in Midtown’s Renwick Hotel.
This is a hearty dish, best enjoyed in cold winter months or just before Spring creeps in.
Pork chops and cabbage are a traditional Old World European combination with roots in Ireland, England, Germany, and elsewhere in Europe. But this version has been updated with honey, wine, orange juice, mustard, and cinnamon—it certainly isn’t Old World in flavor.
What you need at a glance:
4 thick-cut, 12 oz. pork chops. I recommend getting them at a butcher shop. In NYC I love Staubitz. But Whole Foods and other markets will have thick cut pork chops as well.
Fresh orange juice
Whole grain mustard