Bone-In Pork Chops with Shallot-Peppercorn Sauce, Butter-Braised Cabbage, and Crispy Potatoes

Meanwhile, crush the peppercorns by pound them with with a pan or mallet inside a plastic bag until finely crushed. Mince the shallot. Mince or grate the garlic.

Make the butter-braised cabbage: heat 1 tablespoon butter in a large pan over medium heat. Add half the garlic to the pan and cook 30 seconds, until fragrant. Add the cabbage to the pan and cook, tossing, 3-4 minutes, until softened. Add ½ cup water to the pan and toss to combine. Simmer 4-5 minutes, until liquid has evaporated and cabbage is very tender. Season with salt and pepper, then set aside, covered, to keep warm.

Cook the pork chops: heat a drizzle of oil in the same pan over high heat. Add the pork chops and sear 4-5 minutes per side, until golden brown but not yet cooked through. Transfer pork chops to the baking sheet in the oven with the potatoes for about 4-6 minutes, until cooked to desired doneness. Set pork chops aside to rest for 5 minutes.

Make the shallot-peppercorn sauce: while the pork finishes cooking, add a drizzle of oil, the shallot and the remaining garlic to the pan. Cook over medium heat for 1-2 minutes, until slightly softened. Add 1 tablespoon tomato paste and the crushed peppercorns (to taste, we used about ¼ teaspoon) to the pan and stir to combine. Cook another 1-2 minutes, then stir in ½ cup water and the stock concentrate. Scrape up any browned bits from the bottom of the pan, then simmer for 2-3 minutes, until thickened and reduced by half. Remove from heat, then stir in 1 tablespoon sour cream and 1 tablespoon butter. Taste and season with salt and pepper.