Day 3 of our 30 minutes, 1 pan dinner series is ready for you and she is a beauty!
Who even says that?!
Okay seriously, I don’t like to pick favorites here but this maple Dijon marinated pork chops with apples and cabbage just might be my favorite recipe from this series!!! Yes, it even might rank over the chicken sheet pan fajitas! I know, I KNOW!
Here’s the thing about these maple Dijon marinated pork chops, it tastes like fall. You can really taste that maple that the pork chops have been marinating in which taste like fall, and that Dijon just goes so well with the maple and the pork – trust me these flavors were always meant to be together! Then we’ve got the roasted cabbage and apples. The apples get all tender and juicy and the cabbage gets a little tender but is still crunchy. All of that beautiful veg is tossed in the remainder of that maple Dijon marinate so that the sugars from the maple kind of caramelizes on the cabbage and the apples! See where I’m going with this?
I’ll sat it again, in case you missed it….this dish tastes like fall!
BTW have you ever had roasted cabbage before?! It’s pretty much life changing and it might be the only way I eat it for the rest of eternity. Okay that’s a lie because Paul has been making homemade saurkraut lately and it’s pretty amazing!
Back to the maple Dijon marinated pork. I want to say one thing about pork. I live in Iowa where the pork is plentiful and cheap and I don’t usually make pork chops. Most of the time I find pork chops to be dry and bland and taste like sawdust – no thank you! This maple Dijon marinated pork was anything but dry and sawdust-y. It was tender and juicy and bursting with maple Dijon flavor! This my friends, is the way pork was always meant to be eaten.
3 secrets to making these maple Dijon pork chops super tender and juicy:
1. We owe that juicy tender, flavorful pork to that maple Dijon marinade. The acid from the apple cider vinegar helps to tenderize the meat while the olive oil helps to keep things juicy.
Now I’m sure I don’t have to tell you that the longer you marinate your meat the more that marinade is going to soak into the meat giving it more flavor, right? I tested this pork two different ways. 1) I marinated the pork for 10 minutes so that we could truly stick to our 30 minute time frame for this series. 2) I did a little prepping and marinated the pork over night, 6 to 8 hours.
My favorite way should be no surprise to you. The longer it marinated the more flavor it had. BUT option 1, only marinating the pork for 10 minutes still resulted in a more flavorful, more tender pork then if we wouldn’t have marinated it at all. Either way works, and either way is delicious. Really friends, if you have the time marinate the pork over night, it takes you 2 seconds to whip up the marinate and throw it all in a bag, so simple and so worth it!
2. Don’t overcook your meat. Make sure to pull them off the heat at the exact moment they were done cooking! Over cooking pork chops = sawdust! The best way to know when your pork is done – or any meat for that matter – is a meat thermometer. I like to pull my meat off the heat at 140 degrees Fahrenheit, it will continue to cook and reach 145 (our end goal) as it cools.
3. Let the pork rest! I know this takes patients, especially when you’re hungry, but all you need is 5 minutes. Allow the pork to rest for 5 minutes to help lock in those yummy juices. Makes a huge difference.
Not only did you get a really awesome recipe, you also got the 411 on how to make juicy pork every time! We are so winning today!
Can you even believe that we made a delicious, nutritious and balanced meal in only 30 minutes? AND it only leaves you with one dish to wash! If you really didn’t feel like doing any dishes you could line your baking sheet with foil, now you’ve really got it made!
I hope you love this maple Dijon marinated pork chops with apples and cabbage as much as we do. This dish will 100% be making more than a few appearances this fall/winter season in our kitchen. Probably made by Paul, without my supervision….because that’s how EASY it is to make!
Now I’ve really got it made! 😉
Hey friends, don’t forget to check in tomorrow for another recipe for the 30 minutes, 1 pan dinner series, it’s a vegetarian/vegan recipe that I think you’ll enjoy. If you do make any of these recipes don’t forget to snap a photo and tag it on Instagram by using #30Mins1PanDinner so that everyone can see what you came up with! 🙂 See you tomorrow! 🙂
- Marinade + Pork
- ¼ cup + 2 tablespoons pure maple syrup
- ¼ cup olive oil
- 3 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 Pound pork chops
- 3 medium baking apples (such as gala, honeycrisp, Jonathan, or Fuji), cut into 1 inch peices
- ½ head of green cabbage, cut into large chunks
- ½ yellow onion, cut into large chunks
- salt and pepper
- Chopped parsley, for garnish
- Preheat oven to 400 degrees Fahrenheit.
- Marinate pork: Combine all of the marinade ingredients into a small bowl. Taste and adjust seasoning as needed. Place the pork chops in a large zip lock bag and pour the marinade over the pork chops. Seal the bag and massage the pork for a minute to help the marinade work into the pork. Place in the fridge in a dish to catch any drippings and allow it to marinade for 10 minutes* while you prep the veggies.
- Cut the veggies: Chop the veggies as instructed above. Toss onto one extra large rimmed baking sheet or 2 regular large sized baking sheets. Grab the pork from the fridge and pour all of the marinate over the veggies, toss to evenly coat the veggies and sprinkle with additional salt and pepper if desired. Spread the veggies out in an even layer leaving room for the pork chops to lay directly on the pan.
- Roast: Roast the entire pan for 15 to 20 minutes, or until the internal temp of the pork is 140 degrees Fahrenheit (it will reach 145 as it cools), and the veggies are tender. Allow the pork to rest 5 minutes before serving to lock in the juices.
- Serve: Serve with pork and veggies on the side. Garnish the pork with parsley, if desires. Leftovers keep in the fridge for up to 4 days.
Prep ahead tips:
-As stated above if you can make the marinade and marinade it in the fridge 6 to 10 hours in advance for best flavor
-chop the onion and cabbage. Store in containers or baggies in the fridge.
-Don't chop the apples ahead of item otherwise they will brown.
Recipe inspired by and adapted from The Domestic Geek