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86% would make again

Sheet-Pan Pork Chops, Apple, & Cabbage Dinner

Tasty Team


for 2 servings

  • nonstick cooking spray, for greasing
  • 1 small head green cabbage, cut into 2-inch (5 cm) pieces
  • 1 medium fennel bulb, thinly sliced
  • 2 medium gala apples, cut into wedges
  • ¾ cup Club House La Grille Honey & Dijon Marinade (180 mL), divided
  • 2 bones in pork chops, about 1 in (2.5 cm) thick
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon black pepper

Nutrition Info

    Calories 1120
    Fat 65g
    Carbs 98g
    Fiber 24g
    Sugar 62g
    Protein 45g

Estimated values based on one serving size.


  1. Preheat the oven to 425°F (220°C) and grease a baking sheet with nonstick spray.
  2. In a large bowl, toss the cabbage, fennel, and apples with ½ cup (120 ml) Club House La Grille Honey & Dijon 30 Minute Marinade. Spread in an even layer on the prepared baking sheet.
  3. Season the pork chops on both sides with the salt and pepper. Using a pastry brush, brush the remaining ¼ cup (60 ml) marinade over both sides of the pork chops. Transfer to the baking sheet with the cabbage mixture.
  4. Roast for 28–30 minutes, tossing the vegetables halfway through, until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are crisp-tender. Serve immediately.
  5. Enjoy!

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