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Seared Pork Chops & Pickled Mustard Seeds
with Potato Salad & Slaw
50 MIN
2 Servings
From the Test Kitchen
For exciting texture and piquant flavor, we’re quickly pickling mustard seeds (along with honey and shallot) to make a sophisticated topping for our pork chops in this recipe. We’re rounding it out with comforting sides of slaw and a mustardy potato salad whose dressing gets a tangy kick from buttermilk.
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NutritionPER SERVING
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Calories750 Cals (est.)
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instructions
1
Prepare the ingredients & make the dressing:
If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Remove the honey from the refrigerator to bring to room temperature. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel and small dice the shallot. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, whisk together the buttermilk, mustard, oregano, 2 tablespoons of olive oil, 1 tablespoon of water, and as much of the garlic paste as you’d like; season with salt and pepper.
2
Make the potato salad:
Add the diced potatoes to the pot of boiling water and cook 13 to 15 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the dressing and stir to coat; season with salt and pepper to taste.
3
Make the slaw:
While the potatoes cook, in a medium bowl, combine the sliced cabbage, half the honey (kneading the packet before opening), half the vinegar, and 1 tablespoon of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.
4
Make the pickled mustard seed topping:
While the slaw marinates, in a medium pan, combine the mustard seeds, diced shallot, remaining honey, remaining vinegar, and 1/4 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 2 to 3 minutes, or until slightly reduced in volume. Transfer to a heatproof bowl. Stir in a drizzle of olive oil. Set aside to cool at least 10 minutes.
5
Cook the pork & serve your dish:
STOVE: Rinse and wipe out the pan used to make the mustard seed topping. Pat the pork dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork and cook 4 to 6 minutes per side, or until browned and cooked through. Turn off the heat.
GRILL: Pat the pork dry with paper towels. Drizzle with olive oil and season with salt and pepper on both sides. Grill 3 to 4 minutes per side, or until browned and cooked through. Transfer to a plate.
Serve the cooked pork with the potato salad and slaw. Top the pork with the pickled mustard seed topping. Enjoy!
1
Prepare the ingredients & make the dressing:
If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Remove the honey from the refrigerator to bring to room temperature. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel and small dice the shallot. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, whisk together the buttermilk, mustard, oregano, 2 tablespoons of olive oil, 1 tablespoon of water, and as much of the garlic paste as you’d like; season with salt and pepper.
2
Make the potato salad:
Add the diced potatoes to the pot of boiling water and cook 13 to 15 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the dressing and stir to coat; season with salt and pepper to taste.
3
Make the slaw:
While the potatoes cook, in a medium bowl, combine the sliced cabbage, half the honey (kneading the packet before opening), half the vinegar, and 1 tablespoon of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.
4
Make the pickled mustard seed topping:
While the slaw marinates, in a medium pan, combine the mustard seeds, diced shallot, remaining honey, remaining vinegar, and 1/4 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 2 to 3 minutes, or until slightly reduced in volume. Transfer to a heatproof bowl. Stir in a drizzle of olive oil. Set aside to cool at least 10 minutes.
5
Cook the pork & serve your dish:
STOVE: Rinse and wipe out the pan used to make the mustard seed topping. Pat the pork dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork and cook 4 to 6 minutes per side, or until browned and cooked through. Turn off the heat.
GRILL: Pat the pork dry with paper towels. Drizzle with olive oil and season with salt and pepper on both sides. Grill 3 to 4 minutes per side, or until browned and cooked through. Transfer to a plate.
Serve the cooked pork with the potato salad and slaw. Top the pork with the pickled mustard seed topping. Enjoy!
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