Need a recipe quick easy and basically cooks itself? Three words: Dijon. Pork. Chops.
I originally blogged this recipe for Dijon pork chops four years ago. I decided to refresh the post because I didn’t really say all that much about it. Now that I have made this recipe several times, I have more I want to say about these Dijon Pork Chops.
Let me start from the beginning. It was one of those times I had ingredients and no plan as to what to do with them. The result was this recipe for Dijon pork chops with cabbage and beets. I got my inspiration from Chef Michael Symon’s braised cabbage recipe. I watched him make it on one of his shows on The Cooking Channel many years ago. He braised cabbage in a mixture of bacon, beer vinegar and finished it with mustard. I liked the flavor profile of the cabbage when I made his recipe. From that recipe, I drew inspiration and decided to roast pork coated in herbs and Dijon mustard on top of a bed of cabbage and this recipe for Dijon pork chops with cabbage and beets was born.
Chef Symon’s recipe was the first time I was introduced to savoy cabbage. If you are not familiar with savoy cabbage, the leaves of a savoy cabbage look like your fingers when you’ve been in the pool or hot tub too long. They are wrinkled up like prunes, but the leaves are tender even when raw as opposed to regular green cabbage in which the leaves are more rubbery. The tender savoy cabbage cooks faster and it is ideal for braising.
I’ve made this recipe several times, I have used other types of pork, but found that pork chops work best because they cook beautifully before the cabbage wilts down to a pulp or starts to burn because it dried out.
With just a little prep, this one-pot meal is perfect for a good hearty weeknight meal. The pork chops are dredged in lemony, Dijon with herbs, then roasted on a bed of steamed cabbage with chicken broth. We love it best served with roasted beets with apple cider vinegar.
This is one of my favorite recipes to enjoy those roasted beets with apple cider vinegar. The vinegary twang from the beets really sets this recipe off. I hope you enjoy the combination as much as we do.
Dijon Pork Chops With Cabbage and Beets
- 6 boneless ribeye pork chops
- 3 tablespoons Dijon mustard
- 1 tablespoon extra virgin olive oil
- 1 ½ tablespoon fresh lemon juice (½ lemon)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried basil
- Kosher salt and freshly cracked black pepper to taste
- 1 small head savoy cabbage
- 2 cups chicken broth
- roasted beets with apple cider vinegar for serving, (optional)
- Preheat oven to 400 degrees F.
- Shred the savoy cabbage and create a bed of cabbage inside a 9 x 12 x 2-inch casserole dish. Pour in the chicken broth and season with salt and pepper, to taste. Give it a toss and set aside.
- Whisk together the Dijon mustard, herbs and spices, and lemon juice to a small bowl to combine. While whisking, drizzle in the olive oil; mix well.
- Dredge each pork chop into the Dijon mixture. Using clean hands or a spatula, smear the mixture onto the back and front of the pork chop. Coat each pork chop, well. Place each pork chop on top of the bed of cabbage in the casserole dish.
- Place the dish into the preheated oven. Bake for 45 minutes to 1 hour, depending on the thickness of the chops. Using a large spoon, baste the cabbage with the juices and chicken stock in the bottom of the pan, every 15 minutes to ensure it does not dry out.The pork chops are done when an instant-read thermometer registers an internal temperature of at least 145 degrees F, but I usually like to go a little longer and not so pink at about 155 degrees F.
- Serve the pork chops laid over the cabbage and top with roasted beets with apple cider vinegar, if desired.
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