Sheet-Pan Pork Chops, Apple, & Cabbage Dinner
Say hello to this scrumptious Sheet Pan Pork Chops, Apple, and Cabbage Dinner that's perfect for a cozy night in! With a delightful blend of flavors and a hassle-free cleanup, this dish is sure to become a weeknight favorite.
Tasty Team
87% would make again
Total Time
45 minutes
45 min
Prep Time
15 minutes
15 min
Cook Time
30 minutes
30 min
Total Time
45 minutes
45 min
Prep Time
15 minutes
15 min
Cook Time
30 minutes
30 min
Ingredients
for 2 servings
- nonstick cooking spray, for greasing
- 1 small head green cabbage, cut into 2-inch (5 cm) pieces
- 1 medium fennel bulb, thinly sliced
- 2 medium gala apples, cut into wedges
- ¾ cup Club House La Grille Honey & Dijon Marinade (180 mL), divided
- 2 bones in pork chops, about 1 in (2.5 cm) thick
- 1 ½ teaspoons kosher salt
- 1 teaspoon black pepper
Nutrition Info
- Calories 845
- Fat 46g
- Carbs 77g
- Fiber 9g
- Sugar 62g
- Protein 39g
Estimated values based on one serving size.
Preparation
- 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!
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