1 small head green cabbage, cut into 2-inch (5 cm) pieces
1 medium fennel bulb, thinly sliced
2 medium gala apples, cut into wedges
¾ cup Club House La Grille Honey & Dijon Marinade (180 mL), divided
2 bones in pork chops, about 1 in (2.5 cm) thick
1 ½ teaspoons kosher salt
1 teaspoon black pepper
Nutrition Info
Calories 1120
Fat 65g
Carbs 98g
Fiber 24g
Sugar 62g
Protein 45g
How to Make It
1. Step
Preheat the oven to 425°F (220°C) and grease a baking sheet with nonstick spray.
2. Step
In a large bowl, toss the cabbage, fennel, and apples with ½ cup (120 ml) Club House La Grille Honey & Dijon 30 Minute Marinade. Spread in an even layer on the prepared baking sheet.
3. Step
Season the pork chops on both sides with the salt and pepper. Using a pastry brush, brush the remaining ¼ cup (60 ml) marinade over both sides of the pork chops. Transfer to the baking sheet with the cabbage mixture.
4. Step
Roast for 28–30 minutes, tossing the vegetables halfway through, until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are crisp-tender. Serve immediately.
