Pork Chops with Mustard Cream, Cabbage and Spinach

One plate is the amount the calories and protein above are for.

• 7 oz boneless pork chop
• 1 cup cooked cabbage (from 2 cups raw shredded)
• 1 cup cooked spinach (from 3 cups raw)
• 1 tablespoon olive oil
• 2 tablespoons heavy cream
• 2 teaspoons Dijon mustard
• 1 clove garlic, minced
• 1/4 cup water
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

• 14 oz boneless pork chop
• 2 cups cooked cabbage (from 4 cups raw shredded)
• 2 cups cooked spinach (from 6 cups raw)
• 2 tablespoon olive oil
• 4 tablespoons heavy cream
• 4 teaspoons Dijon mustard
• 2 clove garlic, minced
• 1/2 cup water
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

• 28 oz boneless pork chop
• 4 cups cooked cabbage (from 8 cups raw shredded)
• 4 cups cooked spinach (from 12 cups raw)
• 4 tablespoon olive oil
• 8 tablespoons heavy cream
• 8 teaspoons Dijon mustard
• 4 clove garlic, minced
• 1 cup water
• 1 teaspoon salt
• 1 teaspoon black pepper

• 42 oz boneless pork chop
• 6 cups cooked cabbage (from 12 cups raw shredded)
• 6 cups cooked spinach (from 18 cups raw)
• 6 tablespoon olive oil
• 12 tablespoons heavy cream
• 12 teaspoons Dijon mustard
• 6 clove garlic, minced
• 1 1/2 cups water
• 1 1/2 teaspoon salt
• 1 1/2 teaspoon black pepper

• 56 oz boneless pork chop
• 8 cups cooked cabbage (from 16 cups raw shredded)
• 8 cups cooked spinach (from 24 cups raw)
• 8 tablespoon olive oil
• 16 tablespoons heavy cream
• 16 teaspoons Dijon mustard
• 8 clove garlic, minced
• 2 cups water
• 2 teaspoon salt
• 2 teaspoon black pepper

1. Season the chop with the salt and pepper.
2. Warm the oil in a skillet over medium-high heat and sear the chop 5 minutes per side until golden and it reads 145°F; rest it on a plate at least 3 minutes.

   145°FStart timer
3. Cook the cabbage in the same pan 6 minutes until tender, then add the spinach for 1 minute until wilted; move them to the plate.

   Start timer
4. Add the garlic for 30 seconds, then the water, cream and mustard, and simmer 2 minutes until thickened.

   Start timer
5. Spoon the sauce over the chop and vegetables.
6. To keep it: cool it within 2 hours, portion it into a shallow lidded container, refrigerate up to 4 days, then reheat it covered for 2 to 3 minutes until steaming and 165°F in the center.

   165°FStart timer

• Calories647
• Protein59g
• Carbs8g
• Fat46g
• Fiber3g
• Sodium868mg

• Steady Energy
• A Healthy Weight

That link pays me sometimes. I'm a Digital Personal Chef, not a saint. No spam, unsubscribe anytime. Talk to your Doctor.