Best 4 Dijon Pork With Apples And Cabbage Recipes

DIJON PORK CHOPS WITH CABBAGE AND FENNEL

Steps:

• 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., 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., 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., 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.

SHEET-PAN PORK CHOPS, APPLE, & CABBAGE DINNER RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C) and grease a baking sheet with nonstick spray.
• 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.
• 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.
• 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.
• Enjoy!

DIJON PORK CHOPS WITH CABBAGE

Steps:

• Brush both sides of pork chops with mustard and set aside. Toss cabbage, grated apples, and salt in large bowl.
• In large skillet with lid, warm 1 tsp of the oil over medium-low heat. Add ginger, cinnamon, and cloves. Stir 10-15 seconds until fragrant. Add cabbage-apple mixture and maple syrup. Stir, reduce heat to low, cover, and cook until ingredients are soft and cooked through, about 30 minutes.
• Meanwhile, heat remaining 1 TB oil in heavy skillet over medium-high heat. Arrange pork in single layer. Cook, flipping halfway through, until no longer pink in the center, about 9 minutes.
• Remove cover from cabbage, stir iin vinegar, and raise heat to medium. Cook until liquid mostly evaporates, 5 minutes.
• Serve each chop with a mound of cabbage. Garnish with apple slices, if desired.

EASY APPLE CABBAGE SLAW

Steps:

• Toss cabbage, apple, and onions together in a large bowl.
• Whisk vinegar, sugar, olive oil, vegetable oil, Dijon mustard, and red pepper flakes together in a saucepan over medium heat; bring dressing to a simmer. Pour hot dressing over cabbage mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate until flavors blend and slaw is cold, at least 1 hour.