Everyday Food . Recipes . Apricot-Mustard Sauce with Pork Chops | PBS



	ingredients
	1/3 cup reduced-fat sour cream 1 cup milk 3 tablespoons whole-grain mustard 2 tablespoons apricot jam Sautéed pork chops, grilled chicken, or turkey cutlets, (for serving with) Buttered Savoy Cabbage 1 Savoy cabbage (2 pounds), halved, cored, and cut crosswise into 1-inch strips, thick ribs removed 1 tablespoon butter, cut into small pieces coarse salt and ground pepper

Apricot-Mustard Sauce with Pork Chops

Makes 3/4 | Prep time: 10 minutes | Total time: 10 minutes

In a medium bowl, stir together sour cream, Dijon and whole-grain mustards, and jam until blended. Serve with pork chops, grilled chicken, or turkey cutlets. Refrigerate, covered, up to 1 week.

Buttered Savoy Cabbage
Serves 4 |Prep time: 20 minutes |Total time: 20 minutes

Place cabbage in a large skillet with 1 cup water (skillet will be very full). Bring to a boil, and reduce heat to medium-low. Cover skillet; simmer until cabbage is very tender, tossing occasionally, 12 to 15 minutes.
Pour out any water remaining in skillet. Add butter; season with salt and pepper. Toss gently to combine.