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Dijon Pork Chops with Cabbage and Fennel Recipe

Dijon Pork Chops with Cabbage and Fennel Recipe
Dijon Pork Chops with Cabbage and Fennel Recipe photo by Taste of Home
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Dijon Pork Chops with Cabbage and Fennel Recipe

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Cooking cabbage dishes such as corned beef and cabbage or cabbage with pork and potatoes were recipes learned from my mother. However, after living in Switzerland for a few years and traveling through the Alsace-Lorraine region to visit good friends in Strasbourg, there are new associations for cabbage recipes. Driving past field after field of cabbages was an unexpected part of the journey that required my French friends to help me make the connection to an area renowned for the best sauerkraut and classic cabbage, pork, sausage & potato dishes. I decided to try a cabbage and fennel combination and believe they complement each other, both hot and cold. The juniper berries are an addition to the recipe that I learned (after many years of cooking this recipe)adds a special flavor to the cabbage.
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. Bake: 55 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. Bake: 55 min.

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

Directions

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

Test Kitchen tips
  • If your store doesn't have rib chops, feel free to substitute with bone-in pork loin chops.
  • We used a large Dutch oven to accommodate all the vegetables. The veggies will cook down, allowing room for the pork chops, which need to be cooked for just a short time after browning.
  • Whole-grain mustard is prepared mustard with whole mustard seeds, lending texture and robust flavor to foods.
  • Originally published as Dijon Pork Chops with Cabbage and Fennel in Simple & Delicious February/March 2018

    Nutritional Facts

    1 pork chop with 2 cups vegetables: 435 calories, 16g fat (5g saturated fat), 72mg cholesterol, 1533mg sodium, 42g carbohydrate (25g sugars, 10g fiber), 36g protein.

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

    Test Kitchen tips
  • If your store doesn't have rib chops, feel free to substitute with bone-in pork loin chops.
  • We used a large Dutch oven to accommodate all the vegetables. The veggies will cook down, allowing room for the pork chops, which need to be cooked for just a short time after browning.
  • Whole-grain mustard is prepared mustard with whole mustard seeds, lending texture and robust flavor to foods.
  • Originally published as Dijon Pork Chops with Cabbage and Fennel in Simple & Delicious February/March 2018

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