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Herb-Crusted Pork Chops with Balsamic Roasted Cabbage & Apple Salad Recipe

Herb-Crusted Pork Chops with Balsamic Roasted Cabbage & Apple Salad recipe


This is a yummy dinner with juicy pork chops and a fresh salad. The pork is cooked in a pan and the cabbage is cooked in the oven. The salad has apples, nuts, and cheese. It's a little sweet and a little tangy!


4 boneless pork chops
1 small head green cabbage
1 large apple
1/4 cup crumbled feta cheese
1/4 cup sliced almonds
5 oz baby spinach
1/2 medium red onion
2 tablespoons balsamic vinegar
1 tablespoon whole grain mustard
1 tablespoon honey
1/4 cup + 2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt to taste
Black pepper to taste


Preheat your oven to 450°F (230°C).
Wash and dry all fresh produce. Cut the green cabbage in half, remove the core, and slice into 1-inch thick wedges. Place on a baking sheet.
In a small bowl, mix together 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 tablespoon whole grain mustard, 1 tablespoon honey, salt, and pepper. Drizzle over the cabbage wedges.
Roast the cabbage in the oven for 18-20 minutes, flipping halfway through, until edges are golden and cabbage is tender.
While the cabbage is roasting, mix together 1 teaspoon dried thyme, 1 teaspoon dried rosemary, salt, and pepper in a small bowl. Rub this herb mixture onto both sides of the pork chops.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the pork chops and cook for 4 minutes per side or until golden brown and cooked through. Transfer to a plate and cover with foil to keep warm.
Thinly slice the red onion and apple. In a large bowl, combine the baby spinach, sliced onion, and apple.
Toast the sliced almonds in a dry pan over medium heat until golden, then add to the salad.
Crumble the feta cheese over the salad.
In the same bowl used for the cabbage dressing, whisk together the remaining 1 tablespoon balsamic vinegar and 1/4 cup olive oil to create a simple dressing. Drizzle over the salad and toss to combine.
To serve, place a portion of the roasted cabbage on each plate, top with a herb-crusted pork chop, and serve the apple salad on the side.

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