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Pork Chops + Roasted Cabbage With Dijon Vinaigrette

Course: Main Dish
Servings: 4 Servings

Ingredients

For the Pork Chops:

  • 4 bone in pork chops (see recipe below)

For the Dijon Vinaigrette:

  • 3 tbsp apple cider vinegar
  • 3 tbsp olive oil
  • 1 tsp dijon

Everything Else:

  • 1 small head savoy cabbage halved and sliced ¾-1” thick
  • 4 shallots roots trimmed and halved lengthwise
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp aleppo pepper or red pepper flakes
  • 3 oz crumbled goat cheese
  • 1 small honeycrisp apple cored and diced
  • 1/3 cup chopped roasted almonds
  • 1/4 cup chopped parsley leaves
  • crusty bread for serving

Instructions

  • Heat the oven to 425F with the racks in the lowest and center positions. Arrange the cabbage slices and shallots on a large rimmed baking sheet, and drizzle with the olive oil, salt, and aleppo pepper. Roast on the lowest rack for 30 minutes, turning the cabbage and shallots once halfway through cooking.
  • When the vegetables have been roasting about 10 minutes, add the cast iron pan to the center rack of the oven to heat for the pork chops. Cook the pork chops according to the recipe below.
  • While the vegetables roast and the pork chops cook, assemble the vinaigrette. Whisk together the apple cider vinegar, olive oil, and dijon until emulsified and season with salt and pepper.
  • Serve the roasted cabbage and shallots topped with the goat cheese, apple, almonds, and parsley alongside the pork chops. Drizzle the dish with the dijon vinaigrette.