Menu

Dijon Pork Chops with Cabbage and Fennel

Add a Review
Total Time
Prep: 35 min. Bake: 55 min.

By Taste Of Home Editorial Team

Recipe by Grace Voltolina, Westport, Connecticut

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

While living in Switzerland for a few years, my friends introduced me to an area renowned for their cabbage, pork and potato dishes. I decided to try a cabbage and fennel combination and believe they complement each other well. —Grace Voltolina, Westport, Connecticut


Test Kitchen tips
  • If your store doesn't have rib chops, feel free to use bone-in pork loin chops.
  • We used a large Dutch oven to accommodate all the vegetables. The veggies will cook down, allowing room for the pork chops, which need to be cooked for just a short time after browning.
  • Whole-grain mustard is prepared mustard with whole mustard seeds, lending texture and robust flavor to foods.
    • Test Kitchen Approved

    Dijon Pork Chops with Cabbage and Fennel

    Contest Winner
    Add a Review
    Prep Time 35 min
    Cook Time 55 min
    Yield 6 servings

    Ingredients

    • 1 small head green cabbage (about 1-1/2 pounds)
    • 1 small head red cabbage (about 1-1/2 pounds)
    • 4 tablespoons whole grain Dijon mustard, divided
    • 2 tablespoons light brown sugar
    • 3 teaspoons kosher salt, divided
    • 2-1/2 teaspoons pepper, divided
    • 3 cups chicken stock
    • 2 tablespoons olive oil, divided
    • 1 large onion, halved and thinly sliced
    • 4 garlic cloves, thinly sliced
    • 3 large Granny Smith apples, quartered
    • 1 fennel bulb, cored and cut into 1/4-inch slices
    • 3 teaspoons rubbed sage
    • 6 center-cut pork rib chops (1 inch thick and 8 ounces each)
    • 2 tablespoons all-purpose flour
    Text Ingredients

    Directions

    1. Preheat oven to 375°. Core and cut each cabbage into 6 wedges. In a bowl, mix 2 tablespoons mustard, brown sugar, 1-1/2 teaspoons salt, 1 teaspoon pepper and stock.
    2. In a large Dutch oven, heat 1 tablespoon oil over medium-high heat; saute onion until lightly browned, 4-6 minutes. Add garlic; cook and stir 1 minute. Remove from heat; add apples, fennel and cabbage. Pour mustard mixture over top. Bake, covered, until cabbage is tender, 45-60 minutes.
    3. Meanwhile, mix sage and the remaining salt and pepper; rub onto both sides of pork chops. Dust with flour; shake off excess. In a large skillet, heat remaining oil over medium-high heat. Brown chops in batches, 4-6 minutes per side; remove from pan.
    4. Spread tops of pork chops with remaining mustard; place over vegetables in Dutch oven. Bake, uncovered, until a thermometer inserted in pork reads 145°, 8-10 minutes.

    Nutrition Facts

    1 pork chop with 2 cups vegetables: 435 calories, 16g fat (5g saturated fat), 72mg cholesterol, 1533mg sodium, 42g carbohydrate (25g sugars, 10g fiber), 36g protein.

    Loading Popular in the Community
    Loading Reviews