Name: Dijon Pork Chops with Cabbage and Fennel
Prep time: 35 min
Cook time: 35 min
Yield: 6
Ingredients: 1 small head green cabbage (about 1-1/2 pounds) -; 1 small head red cabbage (about 1-1/2 pounds) -; 4 tablespoons whole grain Dijon mustard, divided -; 2 tablespoons light brown sugar -; 3 teaspoons kosher salt, divided -; 2-1/2 teaspoons pepper, divided -; 3 cups chicken stock -; 2 tablespoons olive oil, divided -; 1 large onion, halved and thinly sliced -; 4 garlic cloves, thinly sliced -; 3 large Granny Smith apples, quartered -; 1 fennel bulb, cored and cut into 1/4-inch slices -; 3 teaspoons rubbed sage -; 6 center-cut pork rib chops (1 inch thick and 8 ounces each) -; 2 tablespoons all-purpose flour -

Dijon Pork Chops with Cabbage and Fennel

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Dijon Pork Chops with Cabbage and Fennel

1. 1 small head green cabbage (about 1-1/2 pounds) -

2. 1 small head red cabbage (about 1-1/2 pounds) -

3. 4 tablespoons whole grain Dijon mustard, divided -

4. 2 tablespoons light brown sugar -

5. 3 teaspoons kosher salt, divided -

6. 2-1/2 teaspoons pepper, divided -

7. 3 cups chicken stock -

8. 2 tablespoons olive oil, divided -

9. 1 large onion, halved and thinly sliced -

10. 4 garlic cloves, thinly sliced -

11. 3 large Granny Smith apples, quartered -

12. 1 fennel bulb, cored and cut into 1/4-inch slices -

13. 3 teaspoons rubbed sage -

14. 6 center-cut pork rib chops (1 inch thick and 8 ounces each) -

15. 2 tablespoons all-purpose flour -

How to cook deliciously - Dijon Pork Chops with Cabbage and Fennel

1. Stage

Preheat oven to 375°. Core and cut each cabbage into 6 wedges. In a bowl, mix 2 tablespoons mustard, brown sugar, 1-1/2 teaspoons salt, 1 teaspoon pepper and stock.

2. Stage

In a large Dutch oven, heat 1 tablespoon oil over medium-high heat; saute onion until lightly browned, 4-6 minutes. Add garlic; cook and stir 1 minute. Remove from heat; add apples, fennel and cabbage. Pour mustard mixture over top. Bake, covered, until cabbage is tender, 45-60 minutes.

3. Stage

Meanwhile, mix sage and the remaining salt and pepper; rub onto both sides of pork chops. Dust with flour; shake off excess. In a large skillet, heat remaining oil over medium-high heat. Brown chops in batches, 4-6 minutes per side; remove from pan.

4. Stage

Spread tops of pork chops with remaining mustard; place over vegetables in Dutch oven. Bake, uncovered, until a thermometer inserted in pork reads 145°, 8-10 minutes.