Smashed Pork & Potato Stomp
Crispy pork chops meet fluffy mashed potatoes and charred cabbage in this Belgian one-pan dinner. Buttery, savory, and on the table in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 2 pieces (6 oz each) pork chops, boneless
- 1 lb potatoes, russet
- 4 cups green cabbage, chopped
- 3 tbsp butter, divided
- ¾ cup chicken or vegetable broth
- 1.5 tbsp whole-grain mustard
- 1 tbsp apple cider vinegar
- 1 tsp (optional) fresh thyme or caraway seeds
Instructions
- 1
Cut potatoes into 1-inch chunks and boil in salted water until fork-tender, about 12 minutes.
- 2
Pat pork chops dry. Season with salt and pepper, then sear in a large skillet over medium-high heat with 1 tbsp butter, 90 seconds per side until golden. Transfer to a plate.
- 3
Add cabbage to the same skillet with broth, mustard, and vinegar. Cover and simmer 6 minutes until cabbage softens and liquid reduces by half.
- 4
Drain potatoes and mash with remaining 2 tbsp butter, salt, pepper, and thyme if using, until creamy.
- 5
Return pork chops to the skillet to warm through, about 30 seconds. Taste the cabbage and adjust seasoning.
- 6
Pile mashed potatoes on a plate, top with pork chop, and spoon warm cabbage alongside. Serve immediately.
Tools you’ll need
- large pot or dutch oven
- 12-inch skillet with lid
- colander
- potato masher
- tongs
- wooden spoon
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