Marinated Pork Chops with Braised Red Cabbage

TO MAKE THE MARINADE: In a large bowl, mix all the ingredients together and set aside a 1/4 cup of the marinade for basting. Add the pork chops, stir to coat the meat and marinate, covered, in the refrigerator for at least 3 hours or overnight.

TO MAKE THE MUSTARD SAUCE: Set up a double boiler or set a medium-size stainless-steel bowl over a pot of simmering water. Check to make sure the bottom of the bowl is not touching the water, or the eggs may scramble and overcook. Whisk the egg yolks, sugar, vinegar and mustard together over the simmering water. Continue to whisk until the sauce is twice as thick; this should take 4 to 5 minutes. Remove the sauce from the heat and set aside to cool slightly. Once the sauce has cooled, with a flexible spatula, fold in the creme fraiche or sour cream. Keep refrigerated until ready to use.

Prepare an outdoor grill or heat the broiler. Drain the pork chops of excess marinade; if there is too much on the pork chops they will burn. Arrange the pork chops on the grill, or on a large pan. Cook the pork over a medium fire for 5 minutes on each side, or until the meat reaches an internal temperature of 140 degrees F., basting during the last minutes of cooking.

TO SERVE: Place a mound of the braised cabbage in the center of a large dinner plate, place one pork chop alongside the cabbage and a serving of mashed potatoes, if desired. Drizzle the pork chops with the mustard sauce and serve immediately.

Recipe courtesy of Executive Chef Cindy Pawlcyn, Mustards Grill