Best 3 Sheet Pan Pork Chops Apple Cabbage Dinner Recipe By Tasty Recipes

Indulge in a culinary delight with our enticing Sheet Pan Pork Chops with Apple, Cabbage, and Sweet Potato Dinner! This recipe is a symphony of flavors, combining tender pork chops, crisp apples, savory cabbage, and sweet potatoes roasted to perfection on a single pan. Experience a hassle-free and flavorful meal that caters to your taste buds and simplifies your cooking routine. Let's embark on a culinary journey with this tantalizing dish that promises a delectable dinner experience.

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These recipes are carefully curated to provide a variety of culinary experiences, from classic comfort food to vibrant and flavorful dishes. Get ready to tantalize your taste buds and create memorable meals with these diverse and delicious recipes.

Check out the recipes below so you can choose the best recipe for yourself!

PORK CHOPS AND APPLE SHEET PAN DINNER

Pork Chops and Apple Sheet Pan Dinner image

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

Ingredients

4 small parsnips, peeled and halved lengthwise (large pieces quartered)
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
5 sprigs fresh thyme
1 Honeycrisp apple
Pinch ground cinnamon
Two 1-inch-thick, bone-in pork chops (1 to 1 1/4 pounds total)
1 tablespoon Dijon mustard
1/2 teaspoon herbes de Provence
Fresh parsley leaves for garnish

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.

DIJON PORK WITH APPLES AND CABBAGE

Dijon Pork with Apples and Cabbage image

A honey-mustard marinade gives pork a tangy-sweet punch. Charred cabbage and apple make a crunchy side dish.

Provided by Molly Gilbert

Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Time 55m

Yield 6

Number Of Ingredients 11

Ingredients

½ head green or red cabbage, cored and cut into 1/2-inch-thick wedges
2 large apples - cored and sliced into thin wedges
5 tablespoons extra-virgin olive oil divided
1 ½ teaspoons kosher salt, divided
½ teaspoon black pepper, divided
2 (16 ounce) pork tenderloins
1 tablespoon coarse-grain Dijon-style mustard
2 tablespoons white wine vinegar
2 teaspoons honey
1 teaspoon chopped fresh thyme leaves
1 tablespoon chopped fresh parsley

Steps:

Preheat oven to 375 degrees F (190 degrees C). Place 1 rack in center position and another 4 inches from broiler. Spray a rimmed sheet pan with cooking spray.
Toss together cabbage and apples with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on prepared sheet pan and arrange in an even layer.
Pat pork dry and season with remaining teaspoon salt and 1/4 teaspoon pepper. Whisk together remaining 2 tablespoons oil with mustard, vinegar, honey, and thyme in a small bowl. Spread over all sides of pork and set pork on top of cabbage and apples.
Roast on center rack until an instant-read thermometer inserted into center of thickest part of each tenderloin registers 130 degrees F, about 25 minutes.
Remove pan from oven and turn oven to broil. When broiler is hot, put pan on top rack and broil until pork has a golden-brown crust, thermometer registers 145 degrees F, and cabbage and apples have a light char, about 5 minutes. Cover pan loosely with foil and let pork rest 10 minutes before slicing. Serve pork warm with cabbage and apples, sprinkled with parsley (if using).

Nutrition Facts : Calories 353.8 calories, Carbohydrate 18.2 g, Cholesterol 84.3 mg, Fat 18.8 g, Fiber 4.2 g, Protein 28.3 g, SaturatedFat 4.3 g, Sodium 619.4 mg, Sugar 12.5 g

PORK AND ASPARAGUS SHEET-PAN DINNER

Pork and Asparagus Sheet-Pan Dinner image

When time is of the essence, it's nice to have a quick and easy meal idea in your back pocket. Not only is it delicious, but you can clean it up in a flash. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1/4 cup olive oil, divided
3 cups diced new potatoes
3 cups cut fresh asparagus (1-inch pieces)
1/4 teaspoon salt
1/4 teaspoon pepper
1 large gala or Honeycrisp apple, peeled and cut into 1-inch wedges
2 teaspoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
4 boneless pork loin chops (1 inch thick and about 6 ounces each)
2 teaspoons Southwest seasoning

Steps:

Preheat oven to 425°. Line a 15x10x1-in. baking pan with foil; brush with 2 teaspoons olive oil., In a large bowl, toss potatoes with 1 tablespoon olive oil. Place in 1 section of prepared baking pan. In same bowl, toss asparagus with 1 tablespoon olive oil; place in another section of pan. Sprinkle salt and pepper over potatoes and asparagus., In same bowl, toss apple with 1 teaspoon olive oil. In a small bowl, mix brown sugar, cinnamon and ginger; sprinkle over apples and toss to coat. Transfer to a different section of pan., Brush pork chops with remaining 1 tablespoon olive oil; sprinkle both sides with Southwest seasoning. Place chops in remaining section of pan. Bake until a thermometer inserted in pork reads 145° and potatoes and apples are tender, 20-25 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 486 calories, Fat 23g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 447mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 5g fiber), Protein 37g protein.

Tips

Choose the right pork chops: For this recipe, bone-in pork chops are recommended as they tend to be more flavorful and juicy than boneless chops. Look for chops that are about 1 inch thick and have a good amount of marbling.
Use a good quality olive oil: Extra virgin olive oil is the best choice for this recipe as it has a robust flavor that will complement the pork and vegetables. If you don't have extra virgin olive oil, you can use regular olive oil, but the flavor will be less intense.
Season the pork chops generously: Don't be afraid to season the pork chops liberally with salt and pepper. This will help to enhance their flavor and make them more flavorful.
Cook the pork chops over medium-high heat: This will help to create a nice sear on the outside of the chops while keeping them juicy and tender on the inside.
Don't overcrowd the pan: When cooking the pork chops, make sure to give them enough space in the pan so that they can sear properly. If you overcrowd the pan, the chops will steam instead of sear and they won't be as flavorful.
Use a meat thermometer to check the doneness of the pork chops: The best way to ensure that the pork chops are cooked to your desired doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the chop and cook until it reaches an internal temperature of 145 degrees Fahrenheit for medium-rare, 155 degrees Fahrenheit for medium, or 165 degrees Fahrenheit for well-done.
Let the pork chops rest before serving: Once the pork chops are cooked, let them rest for a few minutes before serving. This will allow the juices to redistribute throughout the chops, making them more tender and flavorful.

Conclusion

This sheet pan pork chops with apple and cabbage dinner is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The pork chops are juicy and flavorful, the apples and cabbage are tender and slightly sweet, and the whole dish is coated in a delicious sauce. If you're looking for a simple and satisfying meal that the whole family will enjoy, this recipe is definitely worth trying.