This easy sheet pan dinner combines Pork Chops with Apple Cabbage Slaw. The pork chops are perfectly roasted, the apple slaw with cabbage becomes crisp tender. All of the flavors blend together into amazing comfort food. Post may contain affiliate links.
Pork Chops with Apple Cabbage Slaw – easy sheet pan dinner!
If I had to choose my favorite easy way to make dinner, it would definitely be roasting everything in one pan. I think our mothers and grandmothers had the right idea with a Sunday pot roast. It always seemed like such a complex meal to me. There was perfectly roasted meat, falling apart tender. Potatoes, carrots and celery tender and flavored from the beef juices. Now I know it was easy. Time and a warm oven did most of the work for you.
So, when I saw the book, Sheet Pan Suppers, I didn’t hesitate to grab it. I had already discovered my love of sheet pan meals: Lemon Salmon with Spicy Roasted Cauliflower and Chicken Baked with Fresh Tarragon Pesto. So much to love about this book. The recipes are all made on a sheet pan and they are all pretty simple.
This turned out to be every bit as good as it sounded. I loved being able to do the whole dinner in one pan. I love the combination of pork chops with apples and cabbage. Though, I’m sure I’m showing my age when I say that I think of the Brady Bunch episode with pork chops and applesauce every time I have pork chops. I like that this recipe has you run it under the broiler really quickly at the end to brown the chops a bit. The recipe called for napa cabbage, but I just used regular green cabbage because that’s what I had from my CSA. O
Pork Chops with Apple Cabbage Slaw
This Pork Chops with Apple Cabbage Slaw is an easy sheet pan dinner!
- Olive oil cooking spray
- 6 cups napa cabbage shredded
- 2 Granny Smith apples unpeeled, cored, sliced into thin matchsticks
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 4 bone-in pork loin chops about 1 1/2 inches thick
- 2 teaspoons Dijon mustard
- 2 teaspoons maple syrup
- 1 teaspoon thyme fresh, chopped
- 3 scallions thinly sliced
Preheat the oven to 375. Spray a sheet pan with olive oil cooking spray.
Toss the cabbage and apples with the olive oil, 1 tablespoon of the vinegar, 1/2 teaspoon of salt and the pepper on the sheet pan. Spread out in a layer. Place a wire rack over the slaw and mist it lightly with cooking spray.
Pat the pork chops dry with a paper towel and mist lightly with the cooking spray. In a small bowl, whisk together the mustard, maple syrup, the rest of the vinegar, and the thyme. Spread this on both sides of the pork chops. Place the chops on the rack over the slaw.
Bake for about 35 minutes or until pork chops reach 130 degrees fahrenheit and the thickest part.
Remove the pan from the oven and turn on the broiler.
Broil until the chops are golden and are 145 degrees fahrenheit.
Remove chops from rack and let rest for 10 minutes, loosely covered with foil. Stir scallions into the slaw.
Serve the chops with the slaw on top.