Dijon Pork Chops with Cabbage and Fennel

Name: Dijon Pork Chops with Cabbage and Fennel
Prep time: 35 min
Cook time: 55 min
Total time: 1 h 30 min
Yield: 6 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

TEST KITCHEN APPROVED

Total Time:Prep: 35 min. Bake: 55 min.

Recipe by Grace Voltolina, Westport, Connecticut

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

While living in Switzerland for a few years, my friends introduced me to an area renowned for their cabbage, pork and potato dishes. I decided to try a cabbage and fennel combination and believe they complement each other well. —Grace Voltolina, Westport, Connecticut

Test Kitchen tips

If your store doesn't have rib chops, feel free to use bone-in pork loin chops.

We used a large Dutch oven to accommodate all the vegetables. The veggies will cook down, allowing room for the pork chops, which need to be cooked for just a short time after browning.

Whole-grain mustard is prepared mustard with whole mustard seeds, lending texture and robust flavor to foods.

TEST KITCHEN APPROVED

Dijon Pork Chops with Cabbage and Fennel

Contest Winner

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Yield:6 servings

Prep:35 min

Cook:55 min

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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

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Directions

1
Preheat oven to 375°. 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 145°, 8-10 minutes.

Nutrition Facts

1 pork chop with 2 cups vegetables: 435 calories, 16g fat (5g saturated fat), 72mg cholesterol, 1533mg sodium, 42g carbohydrate (25g sugars, 10g fiber), 36g protein.

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