Baked Pork Chops over Red Cabbage Steaks
For an easy weeknight dinner or a colorful meal for hosting, this baked meal comes together in one pan and brings all of the fall flavors!
Easy peasy! While cooking cabbage can be done in many forms, one aspect of the steak that makes life easier is mirroring the cooking time of everything on the pan so it is done together. By keeping your steak thick, the cabbage and pork chop will need about the same time in the oven. Perfect! And while the onion does cook a bit faster, the entire testing table unanimously agreed, a little char and caramelization on these onions made the dish!
The finishing touch. While this meal was cooking, I was debating a sauce, as it just seemed so customary to have, but in this case, maybe not necessary. On a whim, I whipped up a very simple mustard and oil mixture to ever so slightly drizzle on top. I’m very glad I did! The little bit of acidity mixed with a succulent pork provided a perfect contrast!
Is your garden overflowing with cabbage? Try out some of these other creations:
Chicken ‘Noodle’ Soup with Cabbage
Spring Radish Slaw with Sprouts and Cabbage
Unwrapped Sausage and Cabbage Eggroll
As the seasons change, so do the recipes and creative options from the garden! Follow along as I search for farmers markets and fun ways to cook creatively with what the week produces!
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Baked Pork Chops over Red Cabbage Steaks
Equipment
- Sheet Pan
- Kitchen knife
- Small mixing bowl
Ingredients
- 2 large Pork Chops
- 1/3 large Head of Cabbage
- 2 tbsp Olive Oil
- 1 large Onion
- 1/2 tsp Coriander
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Mustard Powder
- Salt and Pepper
Sauce
- 1 tsp White Vinegar
- 2 tsp Olive Oil
- 1/2 squeezed Lemon
- 1 tsp Dijon Mustard
- Salt and Pepper
Instructions
- Preheat oven to 350.
- Slicing cabbage down the center, create steaks, about 1/2" wide. Cut the bottom stem off if desired (I leave mine on to hold leaves together, but personal preference).
- Drizzle pan with olive oil and lay down steaks, sprinkling both sides with salt and pepper.
- Cut the onion in half, then in strips, and spread around the cabbage steaks, drizzling with oil, salt and pepper.
- Place a pork chop on each steak. Seasoning each side with a combination of all dried seasonings (mustard powder, garlic powder, onion powder, coriander, salt and pepper).
- Bake for about 45 or until the pork reaches an internal temperature of at least 145. Option-broil for the last few minutes to give the chop more of a crisp edge.
- While everything is baking, in a small mixing bowl, combine sauce ingredients and stir well.
- Serve each steak and chop with a heap of charred onions and drizzled with mustard sauce. Enjoy!
