Description
Maple pork chops are roasted on one large sheet pan, along with apples and cabbage for a complete 30 minute meal. The maple marinade keeps the pork chops nice an juicy. A fall time favorite.
Ingredients
Maple marinade & pork
- 1/4 cup + 2 tablespoons real maple syrup
- 1/4 cup avocado, or grapeseed oil
- 3 tablespoons Dijon mustard
- 1 tablespoon balsamic vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1.5 pounds pork chops
Veggies
- 3 medium baking apples (such as gala, honey crisp, Jonathan, or Fuji), cut into 1 inch slices
- 1/2 head of green cabbage, cut into large chunks
- 1/2 yellow onion, sliced
- salt and pepper
- Optional: parsley, for garnish, if desired
Instructions
- Marinade the pork: To a gallon plastic resalable bag, add the maple syrup, oil, Dijon mustard, balsamic vinegar, salt, and pepper. Use your hand to squish everything around so that the marinade is well mixed. Add the pork chops to the bag, seal the bag, and squish the marinade around some more so that the pork is well coated. Place the bag in a dish to catch any leaks. Note: You can either marinade the pork for 10 minutes while you prep your other ingredients, if you’re in a hurry. Or you can pop it into the fridge and marinate it from 2 to 48 hours. Obviously the longer the pork marinates the more flavorful it will be, but if in a hurry as little as 10 minute can do the trick.
- Prepare: When you are ready to cook the pork, remove the pork from the fridge to sit at room temp while your prepare the remainder of the meal. Preheat your oven to 400 degrees Fahrenheit.
- Chop the veggies: Chop all the veggies as instructed above and add them to an extra large rimmed baking sheet. Spread them out making sure they are in an even layer and there is room for the pork chops.
- Pan sear the pork chops: (optional step – see notes) – Heat a large cast iron skillet, or other heavy bottomed skillet over medium high heat. Add avocado oil to coat. Allow the pork chops marinade to drip off slightly (reserving the remaining marinade) and place the pork chops on the skillet. Cook for 2 to 3 minutes per side, or until a nice char has formed. Remove the pork and place them onto the baking sheet with the pork and apples.
- Roast: Remove the pork chops from the marinade, being sure to reserve the marinade, place the pork chops directly onto the baking dish, in the center. Pour some of the marinade onto the veggies, tossing them to coat the veggies. You only want to use just enough to coat everything, but not so much that they are drowning in liquid. Use a spoon to spoon some marinade over the pork chops so that they are well coated, discard any remaining marinade. Sprinkle everything with a little salt and pepper. Roast for 15 to 20 minutes, or until the internal temperature of the pork reaches 145 degrees Fahrenheit and the apples and cabbage are tender.
- Serve: Allow the pork to rest for 5 minutes. Transfer the pork to a serving platter, or serving plates along with the cabbage and apples. Garnish with chopped parsley, if desired and serve immediately.
Notes
Maple syrup: Be sure to use real maple syrup, not pancake syrup.
Marinating time: I originally wrote this recipe to be a quick 30 minute weeknight meal, so marinating the pork for only 10 minutes works great. However, if you do have time to prep the marinade in advance the day before, or in the morning, that is what I recommend for ultimate flavor.
Optional step for searing the pork: I seared my pork in a cast iron skillet before cooking it fully on the baking sheet, to achieve extra color and texture for my pictures. This step did add extra flavor, and color. However, if you are in a hurry it is totally okay to skip this step. I honestly would only do it if I am serving this recipe to any guests.
