Sheet Pan Pork Chops with Cabbage, Apples and Potatoes
These quick and easy sheet pan pork chops are served with red cabbage, potatoes and apples. It's an all in one meal great for hectic weeknights.
Servings: 4 servings
Ingredients
- 4 boneless pork chops about 1" thick
- salt & pepper
- 1/2 medium purple cabbage sliced
- 1 medium yellow onion sliced
- 1 large apple sliced
- 3-4 small/medium red skinned potatoes chopped
- 2 tablespoons extra virgin olive oil
- 2 teaspoons fennel seeds
- 1/4 cup fresh dill chopped (*see note for dried amount)
Instructions
- Preheat oven to 425°F convection roast (**see note if you don't have a convection setting)
- Season pork chops with salt and pepper and place on a large, heavy duty baking sheet.
- Combine the cabbage, onion, apple and potatoes in a large bowl.
- Add the olive oil, salt, pepper, fennel seeds and chopped dill to the bowl. Toss until well combined.
- Spread the mixture out onto the baking sheet around the pork chops in an even layer.
- Roast for about 20 minutes, tossing the vegetables half way through.
- Broil for the last 1-2 minutes for a nice golden top to the pork.
- Remove from oven (internal temperature of the pork should be 140-145°F) and let rest for about 5 minutes before serving.
Notes
*Use 1 1/2 teaspoons dried dill in place of fresh if desired.
**If you don't have a convection setting, roast at 425°F but toss the mixture 2-3 times while cooking. Make sure pork is cooked to an internal temperature of 140°F before removing from oven. You may need a few more minutes without a convection setting.
Nutrition
Serving: 1SERVING | Calories: 453kcal | Carbohydrates: 19g | Protein: 38g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 17g | Cholesterol: 103mg | Sodium: 199mg | Fiber: 3g | Sugar: 8g