This Pork Chops with Apple Cabbage Slaw is an easy sheet pan dinner!
Course Main Course
Prep Time 20minutes
Cook Time 45minutes
Total Time 1hour15minutes
Olive oil cooking spray
2Granny Smith applesunpeeled, cored, sliced into thin matchsticks
3tablespoonsextra virgin olive oil
2tablespoonsapple cider vinegar
1/4teaspoonfresh ground black pepper
4bone-in pork loin chopsabout 1 1/2 inches thick
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.
Be sure and use bone in pork chops they have the best flavor. If you don't have fresh thyme use 1/4 to 1/2 teaspoon of dried. Can substitute regular cabbage for napa cabbage.