Dijon Pork Chops with Braised Cabbage, New Potato Salad, and Asparagus

Recipe is per chop but enough cabbage for 4

INGREDIENTS
Pork Chops
- Pork Chops (amounts below are per chop)
- Dijon mustard, 2 tablespoons
- Paprika, 2 teaspoons
- Flour, to cover each pork chop
- Salt and pepper to taste

Sauce
- Dijon mustard, 1 tablespoon
- White wine, 1/2 cup
- Cream, 1/2 cup

Braised Cabbage
- Red cabbage, half, thinly sliced
- Apple cider vinegar, 1/3 cup
- Leeks, 1 inch, thinly sliced
- Olive oil, 2 tablespoons
- Salt to taste

New Potatoes
- New potatoes, 10, sliced 1/4 inch
- Mayonnaise, 2-3 tablespoons
- Capers, 2-3 tablespoons
- Salt to taste

Steamed Asparagus
- Asparagus, 1 bunch
- Butter, 1 tablespoon melted
- Salt and pepper to taste

INSTRUCTIONS
1 - Salt your pork chop(s) liberally and add paprika and dijon. Make sure they’re covered evenly. Refrigerate for at least 2 hours. Remove 30 minutes before cooking to bring to room temperature.
2 - To braise the cabbage, sauté the leeks in olive oil until soft, then add the cabbage. Cook for another few minutes until the cabbage is soft and add the vinegar. Add salt and simmer, covered, for about 5-10 minutes stirring occasionally. Taste for seasoning. Set aside until serving. (Cabbage can be served warm or cold on top of the pork chops.)
3 - Bring water to a boil and add salt. Add the potatoes and cook for about 8 minutes until a fork slides in easily. Remove the potatoes and run under cold water to stop cooking. (Save the water to steam the asparagus.) Add the potatoes to a mixing bowl and add mayonnaise and capers. Refrigerate until serving.
4 - To cook the pork chops, add butter and olive oil to a cast iron skillet. Add flour to a plate and place the pork chops in the flour, coating both sides evenly. Cook the pork chops over medium high heat for about 3-4 minutes on both sides. The internal temperature should read 145°F. Set aside and cover with foil.
5 - Keep the heat on your skillet and add dijon and white wine. Cook for about 1-2 minutes and add cream. Lower the heat and cook for another few minutes, stirring with a fork or whisk until the sauce reduces. Taste for seasoning and set aside.
6 - Bring the water back to a boil and place a steamer on top of the pot with a lid. Steam the asparagus for about 4-5 minutes. Remove and top with melted butter and salt and pepper.
7 - Serve the pork chop topped with the sauce and braised cabbage with sides of new potato salad and asparagus.