Pan

This Pan-Fried Pork Chops and Cabbage in Mustard Cream Sauce recipe is a delicious, savory & keto dish you’ll find yourself wanting to make again and again! They’re anything but boring and don’t require too much effort.

Why Are You Going To Love These Pan Fried Pork Chops?

• Low Carb.
• Easy.
• Fast.
• Filling.

Pan Fried Pork Chops are one of my favorite go-to dinner options. They’re so easy and I don’t have to put a lot of thought process into cooking them. Some dishes take more time, effort, and focus, which can feel impossible by the time you reach dinner time. That’s why I always keep pork chops on hand in order to pull out the easy, yet delicious dinners when I need them!

Now, pan-frying pork chops is actually one of the easiest and tastiest methods of cooking a pork chop . It’s a fantastic way to cook up some delicious pork chops when you don’t feel like going through the effort of firing up the grill, and when done properly can be just as tasty, if not more so! If you’re wanting a delicious and foolproof recipe for Pan Fried Pork Chops , you’ve come to the right place.

How Do You Know When A Pork Chop Is Done?

Checking the doneness of your Pan Fried Pork Chops is incredibly important for food safety. It can be difficult to tell if your pork is properly cooked by looking at the appearance of the outside of the chop.

To ensure that your pork is thoroughly cooked every time, always use a meat thermometer.

Pork should always be cooked to an internal temperature of 145F.

How Long Are You Supposed To Cook Pork Chops?

The amount of time that you cook your pork chops is directly impacted by how thick the cut of your chop is. For this recipe, I chose to use fairy thin pork chops to keep the portion size small and my macros balanced.

If you’re using a thin pork chop as I did, it will take about 6-8 minutes. If you’re using a thicker pork chop , it will take longer for the internal temperature to reach 145F.

Should You Cover Pork Chops When Frying?

For this Pan Fried Pork Chop recipe, I do not recommend covering them as they are cooking. This can cause them to overcook and become tough or rubbery.

How Do You Cook Pork Chops Without Drying Them Out?

No one likes a dry cut of pork. However, if you cook your pork chops correctly, you are guaranteed to get the perfect juicy Pan Fried Pork Chops every time.

Make sure you sear your pork chops on each side to lock in all of the juices and flavor.

How to Make Pan-Fried Pork Chops and Cabbage

1. First, season the pork chops with salt and pepper. Heat a 12-inch pan on medium-high heat, add 2 tablespoons of oil and place pork chops into the pan in a single layer.

2. While the pork chops brown, cut the onion and cabbage into large dice.

3. Flip the pork chops once they are fully browned on one side. Cook for an additional 2-3 minutes, allowing the other side to brown.

4. Remove the chops to a serving plate, leaving behind any fat they may have rendered. Cover with foil and set aside. Add the onions to the pan until they’re coated with the fat.

5. Once the onions are translucent, add cabbage and stir. Season the cabbage with salt and pepper and cook until the cabbage is tender, but not mushy.

6. Add the tablespoon of butter and toss. Remove the cabbage to a serving dish.

7. Then add the heavy whipping cream and dijon mustard to the pan. Stir until well incorporated. Slowly add in the lemon juice while stirring the entire time.

8. Add in the pork chops into the sauce. Allow the sauce to cook and thicken, using the sauce to baste the pork chops from time to time. After about 3-4 minutes, the sauce will have thickened.

9. Finally, put the pork chops in a serving dish. You can either drizzle the sauce over the chops, or serve it separately. Serve the pork chops, sauce, and cabbage for your complete meal!

Tips and Tricks for Making Pan Fried Pork Chops and Cabbage in Mustard Cream Sauce

• I used thin pork chops. If you find thick pork chops go ahead and use them. You will just need to cook them longer.
• Use a meat thermometer to tell when the pork chops are done. With all the gravy on them, you won’t be able to tell just by looking at the color of the meat. If you don’t own a meat thermometer, here is a meat thermometer I recommend .
• You can use either bone-in or boneless pork chops. It comes out delicious either way!
• The sauce tastes complex, but not overly mustard-y. So you can definitely try this even if you aren’t a mustard fan. In fact, you might also want to try my French Garlic Chicken , another popular creation that uses mustard in the sauce, yet is well-loved by even non-mustard fans.
• You can use a bag of pre-sliced cabbage slaw mix in this recipe to help speed up the recipe.
• You can also make this recipe with boneless chicken things or chicken breast instead if you’d prefer chicken.
• Feel free to use any vegetable you prefer, such as cauliflower, broccoli, or french beans for example.
• This dish tastes even better the next day, so go ahead and make extra to take to work the next day!

Looking for More Pork Chop Recipes?

• Check out my Herbed Pork Chops ! They’re seasoned to perfection with some of my favorite herb and spice choices.
• This Instant Pot Pork Chops and Rice with Vegetables is the perfect 30-minute recipe for those days you’re tired and hurried.
• Air Fryer Honey Mustard Pork Chops are easy and delicious.
• How To Make Juicy Pork Chops - My instructions for how to get perfect pork chops no matter how you cook them.

Pan Fried Pork Chops and Cabbage in Mustard Cream Sauce

Equipment

• 12 inch Skillet

Ingredients

• ▢ 2 tablespoons Olive Oil
• ▢ 4 pork chops , thin center cut
• ▢ 1.5 teaspoon Kosher Salt
• ▢ 1,5 teaspoon Ground Black Pepper
• ▢ 4 cups cabbage , chopped
• ▢ 1/2 cup Onion , Chopped
• ▢ 1 tablespoon Butter
• ▢ 2 tablespoons Dijon mustard
• ▢ 3/4 cup Heavy Whipping Cream
• ▢ 2 tablespoons Lemon Juice

Instructions

• Season the pork chops with 1 teaspoon salt and 1 teaspoon pepper. Heat a 12 inch pan on medium high heat. To the hot pan, add 2 tablespoons of oil. Place pork chops into the pan in a single layer.
• While the pork chops brown, cut the onion and cabbage into a large dice.
• When the pork chops are fully browned on one side, about 4-5 minutes, flip over the pork chops. Allow the other side to brown. Cook for an additional 2-3 minutes. Remove the chops to a serving plate, leaving behind any fat they may have rendered. Cover with foil and set aside.
• Add the onions to the pan and stir until they’re coated with the fat. If necessary, add a teaspoon or two of oil at this point. Once the onions are translucent, add cabbage and stir.
• Season the cabbage with 1/2 teaspoon salt, ½ teaspoon pepper. Cook for 2-3 minutes until the cabbage is tender, but not mushy. Add the tablespoon of butter and toss. Remove the cabbage to a serving dish.
• To the pan, add ¾ cup of heavy whipping cream and Dijon mustard. Stir until the mustard has been incorporated. Slowly add in lemon juice stirring all the while. Add in the pork chops into the sauce. Allow the sauce to cook and thicken, using the sauce to baste the pork chops from time to time. After about 3-4 minutes, the sauce will have thickened. Put the pork chops in a serving dish. You can either drizzle the sauce over the chops, or serve it separately.
• Serve the pork chops, sauce, and cabbage for your complete meal.

Watch The Video

Tips and Tricks for Making Pan Fried Pork Chops and Cabbage in Mustard Cream Sauce

1. I used thin pork chops. If you find thick pork chops go ahead and use them. You will just need to cook them longer.
2. Use a meat thermometer to tell when the pork chops are done. With all the gravy on them, you won’t be able to tell just by looking at the color of the meat. If you don’t own a meat thermometer, here is a meat thermometer I recommend .
3. You can use either bone in or boneless pork chops. It comes out delicious either way!
4. The sauce tastes complex, but not overly mustard-y. So you can definitely try this even if you aren’t a mustard fan. In fact, you might also want to try my French Garlic Chicken –another popular creation that uses mustard in the sauce, yet is well-loved by even non-mustard fans.
5. You can use a bag of pre-sliced cabbage slaw mix in this recipe to help speed up the recipe.
6. You can also make this recipe with boneless chicken things or chicken breast instead if you’d prefer chicken.
7. Feel free to use any vegetable you prefer, such as cauliflower, broccoli, or french beans for example.
8. This dish tastes even better the next day, so go ahead and make extra to take to work the next day!

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Nutrition

Originally Published September 9 , 2019

Don’t forget to check out my other Ketocookbooks.

Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.

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Pan Fried Pork Chops and Cabbage in Mustard Cream Sauce

Ingredients

• 2 tablespoons Olive Oil
• 4 pork chops thin center cut
• 1.5 teaspoon Kosher Salt
• 1,5 teaspoon Ground Black Pepper
• 4 cups cabbage chopped
• 1/2 cup Onion Chopped
• 1 tablespoon Butter
• 2 tablespoons Dijon mustard
• 3/4 cup Heavy Whipping Cream
• 2 tablespoons Lemon Juice

Instructions

• Season the pork chops with 1 teaspoon salt and 1 teaspoon pepper. Heat a 12 inch pan on medium high heat. To the hot pan, add 2 tablespoons of oil. Place pork chops into the pan in a single layer.
• While the pork chops brown, cut the onion and cabbage into a large dice.
• When the pork chops are fully browned on one side, about 4-5 minutes, flip over the pork chops. Allow the other side to brown. Cook for an additional 2-3 minutes. Remove the chops to a serving plate, leaving behind any fat they may have rendered. Cover with foil and set aside.
• Add the onions to the pan and stir until they’re coated with the fat. If necessary, add a teaspoon or two of oil at this point. Once the onions are translucent, add cabbage and stir.
• Season the cabbage with 1/2 teaspoon salt, ½ teaspoon pepper. Cook for 2-3 minutes until the cabbage is tender, but not mushy. Add the tablespoon of butter and toss. Remove the cabbage to a serving dish.
• To the pan, add ¾ cup of heavy whipping cream and Dijon mustard. Stir until the mustard has been incorporated. Slowly add in lemon juice stirring all the while. Add in the pork chops into the sauce. Allow the sauce to cook and thicken, using the sauce to baste the pork chops from time to time. After about 3-4 minutes, the sauce will have thickened. Put the pork chops in a serving dish. You can either drizzle the sauce over the chops, or serve it separately.
• Serve the pork chops, sauce, and cabbage for your complete meal.

Tips and Tricks for Making Pan Fried Pork Chops and Cabbage in Mustard Cream Sauce

1. I used thin pork chops. If you find thick pork chops go ahead and use them. You will just need to cook them longer.
2. Use a meat thermometer to tell when the pork chops are done. With all the gravy on them, you won’t be able to tell just by looking at the color of the meat. If you don’t own a meat thermometer, here is a meat thermometer I recommend .
3. You can use either bone in or boneless pork chops. It comes out delicious either way!
4. The sauce tastes complex, but not overly mustard-y. So you can definitely try this even if you aren’t a mustard fan. In fact, you might also want to try my French Garlic Chicken –another popular creation that uses mustard in the sauce, yet is well-loved by even non-mustard fans.
5. You can use a bag of pre-sliced cabbage slaw mix in this recipe to help speed up the recipe.
6. You can also make this recipe with boneless chicken things or chicken breast instead if you’d prefer chicken.
7. Feel free to use any vegetable you prefer, such as cauliflower, broccoli, or french beans for example.
8. This dish tastes even better the next day, so go ahead and make extra to take to work the next day!

Pan Fried Pork Chops and Cabbage in Mustard Cream Sauce https://twosleevers.com/pan-fried-pork-chops/

An Instant Pot Tamale Pie recipe that you can make on a weeknight without fuss. This easy Tamale Casserole has all of the taste of tamales but is done in under an hour. Lower fat, efficient, and fast.

What Makes Old School Tamale Pie So Good?

Let me count the ways that this masa-based Tamale Pie is going to make you happy.

• No lard . Yup, none. I used 1/4 cup of oil instead of 1 cup of lard. An authentic tamale masa recip e uses a lot of pork lard for flavor and for leavening. It also makes the batter more pliable, so it comes out of the husk easily. Since we don’t need them to unmold, I decided to try it with very little oil. It works so well!
• No rolling up each one . You’re making a tamale pie here, so you won’t need corn husks and you won’t be assembling each one separately.
• More meat than masa . This is my biggest beef (pun not intended!) with most tamales. A smidgeon of meat and LOTS of masa. Not with this pie. LOTS of yummy meat.
• Superfast . You’re not making 12 tamales, one at a time. You’re assembling one pie. Now, this is super fast if you have leftover meat from recipes I will link to. If you don’t, you can still do a shortcut version for the filling which I will explain below.
• Tastes EXACTLY like tamales. I kid you not, it tastes exactly like the tamales you spend hours assembling. I had five taste testers for this, 3 of whom grew up making tamales. Unanimous agreement on the taste issue.
• Gluten-free. I mean, tamales are all gluten-free so not like I did any magic there, but it’s nice to know tamales are gluten-free!
• It can be lower carb . There a lot of carbs in Tamales. This recipe is not at all keto, but if you’re low carb, you can eat half the masa and still have all the taste. In this case, you can reduce the batter in half, and cook for 20 minutes.

Where Did Tamale Pie Originate?

I know you’re going to think I made this up because of where I live, but Tamale Pie originated in Texas. TexMex food is incredibly popular because of how easy it is to make.

While the exact reason it was made and the location is unknown, rest assured it is one of my favorite TexMex recipes because of how simple it is to make compared to traditional tamales and how delicious it tastes.

Hi- love this recipe. Wanted to share, “tamal pie” may have some TexMex variations, but the real origin dates back to pre-Hispanic Mexico. Mexican Indians such as Aztecs, Mayans, etc. baked “cazuela de tamales” underground in covered fire pits. This evolved through the centuries into steamed cazuelas and finally to the version in your recipe.

Can I Make This With Chicken Or Beef?

Absolutely! I used pork because it is what I had in my fridge when I started experimenting, but feel free to use whatever meat you’re craving.

Chicken Tamale Pie or Beef Tamale Pie are both great variations to this recipe.

Can I Bake This Tamale Casserole?

So I made these two ways: Instant Pot and baking it in the oven . The baked version was very tasty–but it did not taste like tamales.

It tasted like roasted masa which was absolutely delicious. Tamales steam the masa so it’s really not the same thing at all.

If you would like to bake it, I did it at 350F for 30 minutes for a delicious tamale pie casserole.

Is Masa The Same As Cornmeal?

Masa Harina is a soft flour that is made from dried corn kernels that have been soaked and cooked in lime water. In this case, lime refers to a solution of calcium hydroxide and water. Not the green limes in your supermarket so don’t be trying to make it at home.

It can also be made from finely ground hominy. You can get either white or yellow masa.

In contrast, cornmeal is made from dried corn kernel. This hasn’t been treated with that special lime water, so you cannot substitute cornmeal for masa or vice versa without having an entirely different product, as I discovered.

So you know how I like to experiment. I made this with a cornbread mix the first time since it’s easier for most people to get cornbread vs. masa.

It tasted NOTHING like tamales. Not even close. Maybe tasty, but it was a cornbread casserole. Not tamales.

What Is Tamale Pie Made Of?

• 2 cups masa harina - This traditional corn flour forms the soft, slightly crumbly “tamale crust.” It gives the dish that unmistakable corn-forward flavor and satisfying tamale texture.
• 2 cups water - Hydrates the masa harina so it transforms from dry corn meal into a smooth, pliable dough that can hold the filling together.
• 1/4 cup oil - Adds richness and tenderness to the masa layer. It mimics the moisture that lard traditionally provides in tamales, helping the crust stay soft instead of dry.
• 1.5 teaspoons salt - Brings out the natural nutty sweetness of the masa and ensures every bite tastes perfectly seasoned.
• 1 teaspoon baking soda - Adds a light lift and keeps the masa layer fluffier rather than dense.
• 3 cups shredded pork - The hearty, juicy centerpiece of this tamale pie. Its tender texture pairs beautifully with the masa, creating that classic meat-packed tamale feel.
• 1.5 cups enchilada sauce - Adds moisture and bold flavor to the pork, infusing the filling with smoky, spicy, tangy tamale-inspired goodness. It also acts as the saucy glue that binds everything together.

How To Make Instant Pot Tamale Pie

1. Mix the masa. Using a stand mixer, you will be whipping up a quick batter.
2. Choose your filling. Either use leftover Beef Barbacoa , leftover shredded pork chile verde , leftover carne adovada , or leftover chicken tinga . Or you mix together Mexican pulled pork and homemade enchilada sauce for the filling. If you wanted fast chicken tamales, you could try using shredded rotisserie chicken and enchilada sauce. If you want a vegetarian version, make this Instant pot vegetarian chili , and use the chile without much sauce for a filling. (Yes I understand that tamales don’t use enchilada sauce. But remember we are talking about a fast and efficient recipe.)
3. Assemble the pie. Grease a 7-inch springform pan . Pour in half the masa batter. Top with all of the meat and sauce. Now top with the remaining masa batter and smooth out the top. Cover with foil.
4. Pressure cook. You are going to cook this Pot in Pot for 30 mins, with 10 mins NPR. So just use a steamer rack, and cook that pie.
5. Rest the pie. Let it rest for 10 minutes, unclasp and serve.

How Long Does It Last?

Instant Pot Tamale Pie will stay fresh in the refrigerator for 3–4 days when stored in an airtight container. Because it contains cooked meat and a moist masa layer, keep it chilled promptly after serving and reheat only the portion you plan to enjoy.

How To Reheat It

I see this question a lot in various forums. You guys know I love my Instant Pot.

Do not use your Instant Pot to reheat tamales . Instead, leave them in the husk, and zap in the microwave for 1 minute.

ONE MINUTE! Even if they were frozen, they only take maximum of 2 minutes.

I don’t know about you, but I couldn’t get my Instant pot out and hooked up in that little time!

Can You Freeze It?

If you’d like to extend its life, you can freeze it for up to 2–3 months. Just wrap individual portions tightly or store them in a freezer-safe container.

Other AuthenticMexican Recipes

After years in Texas, I have a ton of easy, authentic Mexican Recipes you should check out. They may not be made in traditional ways, but they taste authentic because I believe in #RuthlessEfficiency.

Carne Guisada

Here are some Fan Favorites.

• Air Fryer Taco Meatballs
• Instant Pot Carne Guisada
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• Keto Tacos De Alambre
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• Caldo de Pollo con Arroz
• Instant Pot Chicken Tacos

Tamale Pie Recipe | Instant Pot Pork Tamale Casserole

Equipment

• Instant Pot
• 7 Inch Springform Pan
• Steamer Rack
• SILICONE MITTS

Ingredients

• ▢ 2 cups Masa Harina
• ▢ 2 cups water
• ▢ 1/4 cup oil
• ▢ 1.5 teaspoons Kosher Salt
• ▢ 1 teaspoon baking soda

For The Filling

• ▢ 3 cups shredded pork , (see notes for variations)
• ▢ 1.5 cups enchilada sauce , or use canned enchilada sauce

Instructions

• Using a stand mixer or a hand mixer, mix together the masa , water, oil, salt, and baking soda. Whip this mixture for at least 3-4 minutes until it is light and fluffy. Ordinarily, this recipe would use lard for leavening and whipping in air bubbles formed from the melting lard. We aren’t using lard so the only way to get a fluffier texture is to beat the heck out of it.
• Use leftover meat (see notes for options) and enchilada sauce for the filling. (Yes I understand that tamales don’t use enchilada sauce. But remember we are talking about a fast and efficient recipe.)
• Grease a 7-inch springform pan . Pour in half the masa batter. Top with all of the meat and sauce. Now top with the remaining masa batter and smooth out the top. Cover the pie with foil or a silicone lid. You are doing this to keep water from dripping into the tamale pie.
• Pour 1[1/2] cups water into the Instant Pot . Place a trivet in the pot. Place the pan on the trivet.
• Secure the lid on the pot. Set the Instant Pot at High pressure for 30 minutes. When cook time is complete, let pot release pressure naturally for 10 minutes, and then release all remaining pressure.
• Using silicone mitts , carefully remove the foil and test to see if the masa is cooked. It will be moist, but a chopstick inserted into the batter should come out clean.
• Allow the pie to rest for 10 minutes, and then unclasp the sides of the springform pan.
• Slice and serve your amazing Instant pot Tamale pie!

1. Use leftover Beef Barbacoa,
2. leftover shredded pork chile verde ,
3. leftover carne adovada ,
4. Leftover chicken tinga .
5. Or you mix together Mexican pulled pork and homemade enchilada sauce for the filling. I
6. f you wanted fast chicken tamales, you could try using shredded rotisserie chicken and enchilada sauce.
7. If you want a vegetarian version, make this Instant pot vegetarian chili , and use the chile without much of the sauce for a filling.

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Nutrition

Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!

Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .