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.
Ingredient:
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)
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