Dijon Pork Chops With Cabbage And Fennel

• 1 small head green cabbage (about 1-1/2 pounds)
• 1 small head red cabbage (about 1-1/2 pounds)
• 4 tablespoons whole grain Dijon mustard, divided
• 2 tablespoons light brown sugar
• 3 teaspoons kosher salt, divided
• 2-1/2 teaspoons pepper, divided
• 3 cups chicken stock
• 2 tablespoons olive oil, divided
• 1 large onion, halved and thinly sliced
• 4 garlic cloves, thinly sliced
• 3 large Granny Smith apples, quartered
• 1 fennel bulb, cored and cut into 1/4-inch slices
• 3 teaspoons rubbed sage
• 6 center-cut pork rib chops (1 inch thick and 8 ounces each)
• 2 tablespoons all-purpose flour

1. Preheat oven to 375u0b0. Core and cut each cabbage into 6 wedges. In a bowl, mix 2 tablespoons mustard, brown sugar, 1-1/2 teaspoons salt, 1 teaspoon pepper and stock.
2. In a large Dutch oven, heat 1 tablespoon oil over medium-high heat; saute onion until lightly browned, 4-6 minutes. Add garlic; cook and stir 1 minute. Remove from heat; add apples, fennel and cabbage. Pour mustard mixture over top. Bake, covered, until cabbage is tender, 45-60 minutes.
3. Meanwhile, mix sage and the remaining salt and pepper; rub onto both sides of pork chops. Dust with flour; shake off excess. In a large skillet, heat remaining oil over medium-high heat. Brown chops in batches, 4-6 minutes per side; remove from pan.
4. Spread tops of pork chops with remaining mustard; place over vegetables in Dutch oven. Bake, uncovered, until a thermometer inserted in pork reads 145u0b0, 8-10 minutes.

green cabbage, head red cabbage, whole grain dijon mustard, light brown sugar, kosher salt, pepper, chicken stock, olive oil, onion, garlic, apples, fennel bulb, sage, center, flour

Taken from www.tasteofhome.com/recipes/dijon-pork-chops-with-cabbage-and-fennel/ (may not work)