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Oven Baked Pork Chops with Apples and Cabbage

This Pork Chops with Apple Cabbage Slaw is an easy sheet pan dinner! 
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Resting 10 minutes
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 470kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 470kcal | Carbohydrates: 22g | Protein: 37g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 116mg | Sodium: 725mg | Potassium: 882mg | Fiber: 5g | Sugar: 15g | Vitamin A: 265IU | Vitamin C: 45.1mg | Calcium: 90mg | Iron: 1.9mg