Pan-Seared Pork Chops in Sour Cream Mustard Sauce with Buckwheat Kasha

Juicy pork chops pan-seared in a tangy sour cream mustard sauce, served alongside toasted buckwheat groats (kasha) and sautéed cabbage.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 4
• Cuisine: Russian
• Difficulty: Easy

Dietary

• Gluten-Free
• Nut-Free
• High-Protein
• Low-Sugar

Tags

• sauté
• comfort food
• tangy
• rich

Ingredients

• 1.5 pound boneless pork chops
• 1 cup buckwheat groats
• 2 cup water
• 0.5 head green cabbage (shredded)
• 1 yellow onion (medium, sliced)
• 0.5 cup sour cream
• 1 tablespoon whole grain mustard
• 0.5 cup beef broth
• 2 tablespoon butter
• 1 tablespoon olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoon fresh dill (chopped)

Instructions

1. In a small pot, combine 1 cup buckwheat groats, 2 cups water, and 1/4 teaspoon salt. Bring to a boil, cover, reduce heat to low, and cook for 12 minutes until water is absorbed. Stir in 1 tablespoon butter.
2. Season 1 1/2 pounds boneless pork chops with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat and sear pork chops for 4 minutes per side until golden. Remove pork chops from skillet.
3. In the same skillet, add 1 tablespoon butter, 1 sliced yellow onion, and 1/2 head shredded green cabbage. Sauté for 5 minutes until tender. Transfer cabbage mixture to side plates.
4. In the skillet, pour 1/2 cup beef broth, 1/2 cup sour cream, and 1 tablespoon whole grain mustard. Stir over low heat for 2 minutes to create a smooth pan sauce.
5. Return pork chops to sauce for 1 minute to coat, then serve hot over buckwheat kasha and braised cabbage, garnished with 2 tablespoons fresh dill.

Notes

Buckwheat groats provide a nutty flavor that pairs perfectly with tangy sour cream mustard sauce.

Nutrition (per serving)

• Calories: 530
• Protein: 44 g
• Carbohydrates: 33 g
• Fat: 25 g
• Fiber: 6 g
• Sodium: 680 mg
• Saturated Fat: 10 g
• Sugar: 5 g
• Cholesterol: 115 mg