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. The juniper berries are an addition that I learned after many years of cooking this recipe and adds a special flavor to the cabbage.—Grace Voltolina, Westport, Connecticut
Total TimePrep: 35 min. Bake: 55 min.
- 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
- 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.
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