Pork Chops with Cabbage, Sweet Potatoes, and Apples

Pork Chops with Cabbage, Sweet Potatoes, and Apples

Carol Kicinski
Prep Time 10 mins
Cook Time 45 mins
Servings 2


  • 1/3 cup plus 1 tablespoon olive oil divided
  • 1/3 cup spicy brown mustard
  • 1 tablespoon honey
  • 1/2 tablespoon apple cider vinegar
  • 1/2 teaspoon minced fresh rosemary
  • 1/2 teaspoon garlic powder
  • Kosher or fine sea salt
  • Freshly ground black pepper
  • 2 bone-in loin pork chops about ½-inch thick
  • 1/2 small red cabbage thickly shredded
  • 1 medium sweet potato peeled and sliced into ¼-inch rounds
  • 1 Granny Smith apple peeled cored, and cut into 12 slices each
  • 1/2 tablespoon light brown sugar


  • Preheat the oven to 400°F. Line a rimmed sheet pan with parchment paper or foil.
  • Combine 0.13 cup olive oil with mustard, honey, vinegar, rosemary, garlic powder, 0.5 teaspoon salt, and 0.25 teaspoon pepper. Divide the mixture in half. Season pork chops on both sides with salt and pepper. Spread half the mustard sauce in a thick layer on both sides of the chops and let sit while preparing the vegetables.
  • Place the cabbage, sweet potatoes, and apples on the prepared sheet pan. Add 0.5 tablespoon olive oil, the brown sugar, and a generous pinch of both salt and pepper. Toss to coat. Add the other half of the mustard sauce and toss well. Place the pork chops on top of the vegetables and roast for 40-45 minutes or until the pork reaches an internal temperature of 145°F and the vegetables are crisp-tender.
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