Dijon Pork Chops With Cabbage And Fennel Recipe

Name: Dijon Pork Chops With Cabbage And Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 375u00b0. 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.
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.
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.
4
Spread tops of pork chops with remaining mustard; place over vegetables in Dutch oven. Bake, uncovered, until a thermometer inserted in pork reads 145u00b0, 8-10 minutes.

1006

kcal

Calories

Fat

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Dijon Pork Chops With Cabbage And Fennel falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Dijon Pork Chops With Cabbage And Fennel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions