We’re fond of pork chops, Mr. Fox and I. We love them broiled, baked, or grilled. We also love them roasted on a sheet pan, alongside wedges of red apple and ribbons of green cabbage. This latter preparation is a complete meal that cooks up in just 30 minutes, and oh, man — it’s delicious!
First things first: spray a sheet pan with non-stick vegetable spray. Also, center the oven rack, and heat the oven to 425°F.
Then fetch a medium-size head of cabbage…
And cut it lengthwise in half and remove its tough core.
Slice half or all of the cabbage into ribbons or wedges.
Strew the cabbage about the baking sheet, and, while taking one of the worst pictures of all time, give it a drizzle of olive oil and a sprinkling of salt and freshly-ground black pepper. Toss to coat.
While ignoring your lying eyes, grab just 2 red apples (I used the ‘Gala’ variety)…
And core them. I cored mine with this handy-dandy apple coring gadget.
Cut each apple lengthwise in half, and cut each half into quarters. If you’d like thinner apples wedges, just cut the halves into eighths.
I love doing fractions with you.
Did I ever tell you that I sucked at fractions when I was a school boy? Mrs. Hatch, my 7th grade math teacher, might be very proud of me today. I say “might,” because Mrs. Hatch was a very mean woman. She hated children, teaching, and life in general.
Or maybe she just hated math.
Hi, Mrs. Hatch!
Scatter the apple wedges over the cabbage, and then give them a drizzle of olive oil…
And sprinklings of kosher (or sea) salt and black pepper.
No picture of this next step: Pop the cabbage and apples into the preheated oven for 10 minutes, just to par-cook them.
Then retrieve the pan, and arrange 4, 6, or even 8 pork chops betwixt and between the apple wedges. I used 6 boneless, center-cut chops, approximately 1 inch in thickness for this recipe.
NOTE: You can dust the chops with salt, pepper, and thyme at this point, or season them later, after you’ve added the next ingredient: mustard!
Put a dollop of Dijon mustard atop each chop…
And spread it out with a spoon or your fingers. And for the sake of cleanliness, scoop the mustard from a bowl, not the mustard jar.
If you didn’t season your chops beforehand, dust them now with salt, pepper, and fresh or dried thyme.
Bake for 15-20 minutes, or until a meat thermometer inserted into the thickest part of a chop reads 145°F. My 1-inch-thick chops were perfectly done in exactly 20 minutes. Let them sit for about 5 minutes, so that their juices can recede.
Serve hot, along with a bottle of chilled Sancerre. Sancerre comes to us from the Loire Valley of France. It’s the ideal pairing for this cold-weather meal.
I think you’ll love this sexy symphony of pork, cabbage, and apples as much as Mr. Fox and I do. Try it out some day, okay?
And if you’re hungry for more good eats, be sure to subscribe to my email updates.