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Oven-Roasted Pork Loin Chop and Cider Braised Cabbage with Whole Grain Mustard Pan-Sauce
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Oven-Roasted Pork Loin Chop and Cider Braised Cabbage with Whole Grain Mustard Pan-Sauce

Recipe Date: September 3, 2019
Yield: 6 Servings
Prep: PT25M 25 minutes | Cook: 35 minutes
Total Time: PT60M 1 hour
Difficulty: Easy
Measurements: Imperial (US)

Our richly colored and full-bodied Arcus Vineyard Pinot Noir has the depth this robust dish requires. There are multiple elements of sweetness here, from the seared pork chop to the cider-softened cabbage to the honey-laced sauce, and this multilayered Pinot can handle them.


Cider-Braised Cabbage:

  • 1 tablespoon olive oil 
  • 1 red onion, julienned 
  • 1 head red cabbage, julienned
  • Salt and freshly ground pepper 
  • 1/2 cup white wine 
  • 1 1/2 cups apple cider 
  • 1 crisp apple, grated on a box grater  
  • 2 tablespoons butter  

Pork Loin Chops with Mustard Sauce :

  • 6 boneless pork loin chops
  • Salt and freshly ground pepper 
  • 2 tablespoons grapeseed oil 
  • 1 1/2 cups chicken stock 
  • 1/4 cup whole-grain mustard
  • 1/4 cup honey
  • 1 teaspoon chopped fresh thyme


Cider-Braised Cabbage:

In a frying pan, heat the olive oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.

Add the cabbage and a pinch of salt and stir to combine. 

Cover and cook over medium heat for 10 minutes. 

Uncover the pan and add the wine and apple cider. 

Cover and continue to cook over medium heat for 30 minutes.

Uncover and add the grated apple. 

Cook uncovered for 10 minutes to allow the liquid to cook off. 

When the pan is almost dry, turn off the heat. Add the butter and stir until melted.

Season with salt and pepper. Keep warm while preparing chops.

Pork Loin Chops with Mustard Sauce:

Preheat the oven to 375°F.

Season the chops to your liking with salt and pepper.

In an ovenproof frying pan big enough to comfortably hold the chops, heat the grapeseed oil over high heat until hot. Add the chops and reduce the heat to medium-high. 

Cook the chops for 3 minutes until golden brown. Turn and place the pan in the oven. Cook until the pork reaches the desired doneness (at least 145◦F). 

Remove the pan from the oven and place the pork chops on a rack to rest. 

Discard the excess fat from the pan, place the pan over medium heat, and deglaze with the chicken stock. Make sure to scrape up all the brown bits from the bottom of the pan. 

Add the mustard, honey, and thyme, and stir to incorporate. 

Cook the sauce over medium heat until thickened and reduced by about half.

Season with salt and pepper and serve hot over the chops. Accompany with the cabbage.

-Chef Peter Janiak