Pork Chops with Savoy Cabbage & Mustard Cream

Dinner · Easy · 26 min (8 prep + 18 cook) · Makes 1 serving (~70 g protein). Use the planner's servings stepper to batch-cook.
High-proteinLow-carbGluten-free
Pork Chops with Savoy Cabbage & Mustard Cream — high-protein dinner recipe

Pork Chops with Savoy Cabbage & Mustard Cream delivers 70 g of protein for just 9 g net carbs — a quick dinner that comes together fast. That's enough high-quality protein in one sitting to clear the leucine threshold for muscle repair.

70 gProtein
9 gNet carbs
32 gFat
4 gFiber
580Calories

Ingredients

  • 270 g Boneless pork loin chops
  • 150 g Savoy cabbage
  • 30 ml Double cream
  • 1 tbsp Wholegrain mustard
  • 1 tsp Butter
  • 1 tsp Olive oil, salt & pepper

Equipment

  • non-stick skillet

Method

  1. Season and sear the pork chops in oil until golden and cooked through, ~6-7 min per side; rest.
  2. In the same pan, melt butter and sauté shredded cabbage until tender.
  3. Add cream and mustard, bubble for a minute into a sauce.
  4. Serve the chops over the cabbage with the mustard cream spooned over.

Storage & make-ahead

Fridge: keeps 3–4 days in an airtight container — reheat gently. Most portions freeze well for up to 2 months; thaw overnight.

Tip

A little cream goes a long way; mustard cuts the richness. Pork loin keeps it lean and protein-dense.

Dietary swaps

Dairy-free: Double cream → coconut cream; Butter → olive oil or vegan butter (for lactose intolerance or a dairy-free diet)

Full nutrition (estimated, per serving): 580 kcal · 70 g protein · 9 g net carbs · 32 g fat (23 g sat) · 4 g fiber · 5.5 g sugar · 370 mg sodium. Allergens: Milk. Macros are realistic estimates from standard food-composition values; brands and portions vary.

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