Pork Chops With Mustard Cream And Alsatian Cabbage

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4 teaspoons coarsely cracked black peppercorns

4 teaspoons thyme leaves

2 tablespoons extra-virgin olive oil

Four 3/4-pound pork rib chops, cut 1 1/4 inches thick

1/2 cup veal stock or chicken stock

1 1/2 teaspoons pure olive oil

1 medium shallot, minced

1 garlic clove, smashed

1 1/2 teaspoons Dijon mustard

1 tablespoon whole-grain mustard

1/2 cup brandy

1 cup dry white wine

1 cup heavy cream

1 1/2 teaspoons Worcestershire sauce

Kosher salt and freshly ground white pepper

Alsatian Cabbage

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