Pork Chops with Apricots, Red Cabbage and Blue Cheese
Sweet, savory and salty components come together for a perfect combination in this impressive but simple sheet pan meal. Be sure to season the chops with plenty of salt and pepper.
- 6 cups (18 oz./560 g) shredded red cabbage (about 3/4 head)
- 1/4 cup (2 fl. oz./60 ml) plus 2 Tbs. olive oil
- 3 Tbs. balsamic vinegar
- Kosher salt and freshly ground pepper
- 4 apricots, halved and pitted
- 4 bone-in, center-cut pork chops (about 3 lb./1.5 kg total)
- 1/4 lb. (125 g) blue cheese, crumbled
Preheat an oven to 400°F (200°C). Line a baking sheet with aluminum foil.
In a large bowl, toss together the cabbage, the 1/4 cup (2 fl. oz./60 ml) olive oil and the vinegar, and season generously with salt and pepper. Using your hands, transfer the cabbage to one end of the prepared baking sheet, spreading it out in an even layer. Add the apricots to the bowl and toss gently in the remaining oil and vinegar mixture. Place, cut side up, on top of the bed of cabbage.
Brush both sides of the pork chops with the 2 Tbs. olive oil and season generously with salt and pepper. Place the chops on the other end of the pan.
Roast until an instant-read thermometer inserted into the center of the chops registers 145°F (63°C) and the cabbage is fork-tender, 35 to 40 minutes. During the last 5 minutes of cooking, sprinkle the blue cheese over the cabbage and apricots. Let rest for a few minutes, then serve. Serves 4.
Adapted from Williams Sonoma Sheet Pan Suppers (Weldon Owen, 2016)