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Video: Dijon Pork Chops with Cabbage and Apples

BY Kevin Lee Jacobs | September 27, 2018 6 Comments

Last updated on October 19th, 2018

I wrote about Dijon Pork Chops with Cabbage and Apples a couple of years ago. Yesterday, because I was hungry, and because I had some ‘Gala’ apples in my fridge and some ‘Savoy’ cabbage in my garden, I re-made the dinner, and filmed the simple how-to for you. Need a fast and fabulous sheet-pan meal for a busy weeknight? Watch the video and get the printable recipe:

Thanks for watching!

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xKevin

Here’s the printable:

Print
Dijon Pork Chops with Cabbage and Apples

Prep Time: 5 minutes

Cook Time: 30 minutes

Yield: 4-6 servings (one pork chop per person)

Pork chops, cabbage and apples are delicious staples of autumn and winter. Why not cook them all together on a single sheet pan for a fast and elegant dinner?

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.
3.1
https://www.agardenforthehouse.com/video-dijon-pork-chops-with-cabbage-and-apples/
Copyright 2015 by Kevin Lee Jacobs

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Comments

  1. 1

    Deborah GOODMAN says

    September 28, 2018 at 9:28 pm

    Another winner! But I have to ask, what has happened to your camera guy? We miss your smiling face!

  2. 2

    Deborah GOODMAN says

    September 28, 2018 at 9:44 pm

    Me again. Just had an awesome thought. My grocery has precut butternut squash. Could you substitute squash for the cabbage and still have this turn out okay? Love squash, apples and pork together.

  3. 3

    Kevin Lee Jacobs says

    September 29, 2018 at 10:52 am

    Hi Deborah – With some time and temp adjustments, you could certainly replace the cabbage in this recipe with cubed butternut squash. I’d par-bake the squash first, as it typically needs 50 minutes in a 375°F oven to become tender. Sweet of you to say you miss my smiling face in the self-filmed videos!

  4. 4

    patrice says

    September 30, 2018 at 9:23 am

    looks wonderful. BTW loved your piano playing video. I just couldn’t figure out how to put that comment in that section. Thanks for brightening my email again.

  5. 5

    Sheila Sayles says

    April 21, 2019 at 8:31 am

    Guess what, Kevin? Dijon pork chops with apples and cabbage….for tomorrow..I can’t wait!

  6. 6

    Kevin Lee Jacobs says

    April 21, 2019 at 9:22 am

    Hi Sheila – Let me know how the recipe works out for you!

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