Sheet Pan Pork Chops Apple Cabbage Dinner Recipe By Tasty
PORK CHOPS, CABBAGE AND APPLES
Provided by Marian Burros
Categories dinner, main course
Time 45m
Yield 3 servings
Number Of Ingredients 10
Steps:
- In hot skillet, brown chops in their fat. Drain excess.
- Add onion and garlic and saute until onions are soft.
- Add cabbage, apples, ginger, coriander, wine, lemon rind and pepper. Cover and cook over medium heat 15 minutes. Stir in cabbage. Cook 5 minutes more, stirring occasionally.
- At this point you may choose to freeze the dish. If not continue cooking the chops 10 to 15 minutes more until done. If the dish is frozen, defrost to serve and cook chops over low heat until done and heated through.
- While chops are cooking prepare brussels sprouts and pasta. Allow 2 ounces of rotini or other spiral macaroni per serving.
Nutrition Facts : @context http, Calories 521, UnsaturatedFat 10 grams, Carbohydrate 39 grams, Fat 19 grams, Fiber 10 grams, Protein 45 grams, SaturatedFat 6 grams, Sodium 143 milligrams, Sugar 23 grams, TransFat 0 grams
PORK CHOPS AND APPLE SHEET PAN DINNER
Pork and apples are the perfect pair in this quick and easy sheet-pan meal. With little prep time and minimal clean up, this dinner will become a weeknight favorite.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Position a rack in the center of the oven and preheat to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- Place the parsnips in the center of the baking sheet and drizzle generously with olive oil, sprinkle with salt and pepper and toss with 3 sprigs of thyme. Spread the parsnips into an even layer leaving an empty space on both sides. Roast until the parsnips become tender and begin to brown in spots, about 20 minutes. Use tongs to give the parsnips another toss.
- Remove the baking sheet from the oven and push the parsnips closer together in the center of the pan. Core the apple and cut it into 1/2-inch-thick slices. Place the apples on one side of the parsnips, drizzle with olive oil and sprinkle with the cinnamon. Pick the leaves from the remaining 2 sprigs thyme and sprinkle them on top of the apples. Lay the pork chops on the other side of the parsnips and brush with the Dijon mustard. Sprinkle each chop with the herbes de Provence and a pinch of salt and pepper.
- Return the baking sheet to the oven and roast until the apples are soft, the parsnips are completely tender and golden brown, and the pork chops read an internal temperature of 145 degrees F, about 20 minutes more. Divide evenly between two plates, top the apples with the parsley leaves and serve.
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- In a large bowl, toss the cabbage, fennel, and apples with ½ cup Club House La Grille Honey & Dijon 30 Minute Marinade. Spread in an even layer on the prepared baking sheet.
- Season the pork chops on both sides with salt and pepper. Using a pastry brush, brush the remaining ¼ cup marinade over both sides of the pork chops. Transfer to the baking sheet with the cabbage mixture.
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