Video: Dijon Pork Chops with Cabbage and Apples

Ingredients

• 1 medium head of cabbage, cored and sliced into wedges or ribbons
• Olive oil
• Kosher salt, and freshly-ground pepper
• 2 red apples, such as 'Gala'
• 4 or 6 boneless, center-cut pork chops, each approx. 1-inch thick
• Dijon mustard -- 1 generous teaspoon for each pork chop
• Fresh or dried thyme

Instructions

1. Spray a large sheet pan with non-stick vegetable spray, and heat the oven to 425°F. Tip the ribbons or wedges of cabbage onto the sheet pan, and drizzle them with olive oil and a sprinkling of salt and pepper. Toss to coat. Core the apples, and cut them lengthwise in half. Then cut each half into quarters or eighths. Scattered the apples over the cabbage, and season them with olive oil, salt, and pepper. Roast in the preheated oven for 10 minutes.
2. Remove the pan from the oven, and arrange the pork chops between the apple wedges, and on top of the cabbage. Spread the top of each chop with the Dijon mustard. Then season each chop with salt, pepper, and a generous pinch of thyme. Roast in the oven for 15-20 minutes, or until the thickest part of a chop registers 145°F when poked with a meat thermometer. Don't overcook the chops! Let sit until juices recede -- about 5 minutes.
3. Serve hot, along with a bottle of chilled Sancerre.