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Dijon Pork Chops with Cabbage and Fennel

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Description

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)
  • 2 tablespoons all-purpose flour