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86% would make again

Sheet-Pan Pork Chops, Apple, & Cabbage Dinner

Tasty Team
June 19, 2020
Sheet-Pan Pork Chops, Apple, & Cabbage Dinner

Ingredients

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.

Preparation

  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!

Ingredients

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.

Preparation

  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!
Sheet-Pan Pork Chops, Apple, & Cabbage Dinner

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