Dijon pork chops dredged in lemony Dijon mustard with herbs, roasted on a bed of cabbage in a rich broth. Try with roasted beets with apple cider vinegar!
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.
While the pork chops are baking, 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, or you can cover with aluminum foil until the last 15 minutes of cooking and uncover.If you opt for the beets, you should give them a good 30-minute head start in the oven before baking the pork chops and cabbage.
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