Save on Pinterest

Dijon Pork Chops with Cabbage and Fennel

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
  • Total Time
    Prep: 35 min. Bake: 55 min.
  • Makes
    6 servings

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 6 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.

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.

    Recommended Video

    Reviews

    Click stars to rate