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Crispy Rye and Mustard Pork Chops With Quick-Fried Cabbage

Crispy Rye and Mustard Pork Chops With Quick-Fried Cabbage

Serves: 4

Total Time: 


2/3 cup sour cream
3 tablespoons Dijon mustard
3 to 4 slices rye bread with caraway seeds (enough to make about 2 cups crumbs)
1 pound boneless thin pork chops 
1 (1-pound) bag coleslaw mix or shredded cabbage


In a bowl, combine the sour cream and mustard. Transfer 1/3 cup mixture to a smaller bowl and reserve.

In a food processor fitted with a steel blade, place bread slices and pulse until coarse crumbs form. (Or make crumbs by rubbing bread against large holes of a box grater.) Transfer crumbs to a plate.

Season pork chops with salt and pepper. Dip chops, one at a time, into the sour cream-and-mustard mixture to coat lightly, wiping off excess. Then coat with bread crumbs and transfer to a plate.

Place a large, well-oiled skillet over medium heat until a bread crumb sizzles. Add half the pork (don't crowd) and cook for 2 to 3 minutes per side, or until no longer pink in the middle, pressing down with spatula so that crumbs adhere. Transfer to a platter. Repeat with remaining chops, adding more oil if needed.

Increase heat to medium-high, add coleslaw mix and 1/4 cup water. Cook and stir, scraping up any browned bits clinging to the pan, until cabbage wilts. Season with salt and pepper. Add to platter. Serve reserved mustard sauce on the side.


Per serving: 508 calories (41 percent from fat), 28 grams protein, 48 grams carbohydrates, 4 grams fiber, 23 grams fat (10 grams saturated), 73 milligrams cholesterol, 691 milligrams sodium.

About the recipe

This warming winter dish is practically a one-pan meal with crispy pan-fried pork chops and an instant side dish of shredded cabbage cooked in the same delicious flavors that the pork leaves behind. 

When shopping for the pork, look for the thinnest slices available, often labeled "breakfast chops".