One pan, One complete Fall meal with tons of flavor.
For the Chops:
- 4 bone-in pork chops (about 1 inch thick)
- 1 teaspoon sea salt
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon mustard powder
- 1 teaspoon avocado or light olive oil
For the Veg:
- 1 small head cabbage (about 1.5 pounds cut into 8 wedges)
- 1 medium fennel bulb (about 1/2 pounds cored and cut into 8 wedges)
- 1/4 cup avocado or light olive oil
- 1/2 teaspoon salt
- 1 teaspoon fennel seeds (or caraway seeds)
- 2 large or 3 small apples, (cored and cut into 10–12 wedges)
for the sauce:
- 2 tablespoons dijon or spicy brown mustard
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- Arrange your oven racks so one is in the center and one is 4-5 inches beneath the broiler. Preheat the oven to 425ºF.
- In a dish that will fit the pork chops, combine the 1 teaspoon of salt, paprika, garlic powder, mustard powder, and teaspoon of oil. Add the pork chops and season with the mixture on both sides. Set aside. (It’s okay for them to be at room temp while you proceed with the recipe. You can also do this step up to a day ahead and cover and refrigerate)
- On a rimmed baking sheet, coat the cabbage and fennel with the 1/4 cup of oil and sprinkle with 1/2 teaspoon salt. Roast on the middle rack for 20 minutes, and then remove from the oven and flip. Sprinkle on the fennel seeds and roast for another 10 minutes.
- Meanwhile, mix the sauce ingredients together in a small bowl.
- Remove the vegetables from the oven and transfer to a platter. Cover with aluminum foil to keep warm.
- Switch the oven to broil. Arrange the pork chops on the baking sheet and broil on the upper rack for 8-10 minutes. Remove from the oven and flip the chops, and add the apples to the pan. Broil for another 8-10 minutes, or until the pork is just cooked through*
- Add the pork chops and apples to the platter with the cabbage and fennel and drizzle with the sauce.
*The amount of time it takes will depend on the thickness of your chops and the distance from the broiler. If using thinner chops, start with 6-8 minutes.