Eurasian Pork Chop with Mustard and Cabbage
A tender pork chop with a tangy Dijon mustard sauce and sautéed cabbage, embodying Singapore's Eurasian cultural blend. This singaporean-inspired asian ready in about 35 minutes pairs tablespoon salt, teaspoon black pepper, tablespoons all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 (1 inch thick, 8 ounces each) pork chops
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 small, thinly sliced onion
- 2, minced garlic cloves
- 1/4 cup Dijon mustard
- 1/4 cup chicken broth
- 1/2 cup, shredded cabbage
- 1 tablespoon lemon juice
- 1/4 cup, chopped parsley
Instructions
- Step 1: Season 2 pork chops (8 ounces each) with 1 tablespoon salt and 1/2 teaspoon black pepper. Dredge in 2 tablespoons all-purpose flour, shaking off excess.
- Step 2: Heat 1 tablespoon butter in a skillet over medium-high. Cook pork chops 4-5 minutes per side until golden and 145°F internal.
- Step 3: Remove pork, add remaining 1 tablespoon butter. Sauté 1 onion (thinly sliced) and 2 garlic cloves (minced) 3 minutes until soft.
- Step 4: Stir in 1/4 cup Dijon mustard and 1/4 cup chicken broth. Simmer 2 minutes.
- Step 5: Add 1/2 cup shredded cabbage and cook 3 minutes until tender.
- Step 6: Stir in 1 tablespoon lemon juice and 1/4 cup chopped parsley. Return pork to skillet and heat through 1 minute.
Frequently asked questions
How long does Eurasian Pork Chop with Mustard and Cabbage take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Eurasian Pork Chop with Mustard and Cabbage?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoon salt from drying out.
Can I substitute ingredients in Eurasian Pork Chop with Mustard and Cabbage?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Eurasian Pork Chop with Mustard and Cabbage for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Eurasian Pork Chop with Mustard and Cabbage?
Singaporean asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Quick and delicious. The mustard really tied the dish together. 5 stars!
- ★★★★★
Eurasian flavors at their best! The cabbage added a nice crunch. Will make again.
- ★★★★★
This pork chop was juicy and the mustard sauce was perfect with the cabbage. My family loved it!
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