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Dijon Pork Chops with Cabbage and Fennel

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Total Time

Prep: 35 min. Bake: 55 min.

Makes

6 servings

Updated: Jun. 27, 2023
While living in Switzerland for a few years, my friends introduced me to an area renowned for their cabbage, pork and potato dishes. I decided to try a cabbage and fennel combination and believe they complement each other well. —Grace Voltolina, Westport, Connecticut
Dijon Pork Chops with Cabbage and Fennel
Dijon Pork Chops with Cabbage and Fennel Recipe photo by Taste of Home
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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

  1. 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. 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.

Test Kitchen tips
  • If your store doesn't have rib chops, feel free to use 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.

    • Nutrition 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.