Dijon Pork Chops with Cabbage and Fennel
TOTAL TIME: Prep: 35 min. Bake: 55 min.
YIELD: 6 servings.
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
Ingredients
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1 small head green cabbage (about 1-1/2 pounds)
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1 small head red cabbage (about 1-1/2 pounds)
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4 tablespoons whole grain Dijon mustard, divided
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2 tablespoons light brown sugar
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3 teaspoons kosher salt, divided
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2-1/2 teaspoons pepper, divided
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3 cups chicken stock
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2 tablespoons olive oil, divided
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1 large onion, halved and thinly sliced
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4 garlic cloves, thinly sliced
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3 large Granny Smith apples, quartered
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1 fennel bulb, cored and cut into 1/4-inch slices
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3 teaspoons rubbed sage
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6 center-cut pork rib chops (1 inch thick and 8 ounces each)
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2 tablespoons all-purpose flour
Directions
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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.
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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.
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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.
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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.
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.
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