Approximate Nutritional Information (Per serving):
Calories 620, Fat 30g, Sat. Fat 5g, Trans Fat 0g, Cholesterol 130mg, Sodium 1230mg, Total Carbohydrate 43g, Fiber 5g, Sugars 31g, Protein 43g
ALLERGEN INFORMATION: Tree Nut Free, Peanut Free, Soy Free, Dairy Free, Gluten Free
Preheat oven to 450°F. Cut the cabbage in half and remove the core, then thinly slice. Peel and slice the red onion into crescent shaped slices, and finely chop the sage, setting all ingredients aside.
Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Add the sliced onions and sauté until translucent and softened, but not browned. Add the cabbage, sugar, vinegar, 1 teaspoon salt and ½ teaspoon of pepper. Continue to cook, stirring occasionally over medium heat until the cabbage is wilted but still crunchy. Cover and set aside.
Meanwhile, season the pork chops with remaining salt and black pepper on each side. Heat a large sauté pan over high heat, add in remaining oil and pork chops. Reduce heat to medium-high. Cook on one side until nicely browned, turn the pork chops over and place in the preheated oven and cook until 145°F internal temperature; this depends on the thickness of the chops but about 10-15 minutes.
Remove pork chops from the oven and allow to rest. Drain away any fat from the pan and add in the chicken stock, mustard dressing and chopped sage, return to the stove and cook over medium heat until reduced and thickened a little. Serve the pork chops with the cabbage and mustard sauce.