Ingredients
1 small head green cabbage (about 1-1/2 pounds)1 small head red cabbage (about 1-1/2 pounds)4 tablespoons whole grain Dijon mustard, divided 2 tablespoons light brown sugar3 teaspoons kosher salt, divided 2-1/2 teaspoons pepper, divided 3 cups chicken stock2 tablespoons olive oil, divided 1 large onion, halved and thinly sliced4 garlic cloves, thinly sliced3 large Granny Smith apples, quartered1 fennel bulb, cored and cut into 1/4-inch slices3 teaspoons rubbed sage6 center-cut pork rib chops (1 inch thick and 8 ounces each)2 tablespoons all-purpose flour
Preparation
Preheat oven to 375°. Core and cut each cabbage into 6 wedges. In a bowl, mix 2 tablespoons mustard, brown sugar, 1-1/2 teaspoons salt, 1 teaspoon pepper and stock.
In a large Dutch oven, heat 1 tablespoon oil over medium-high heat; saute onion until lightly browned, 4-6 minutes. Add garlic; cook and stir 1 minute. Remove from heat; add apples, fennel and cabbage. Pour mustard mixture over top. Bake, covered, until cabbage is tender, 45-60 minutes.
Meanwhile, mix sage and the remaining salt and pepper; rub onto both sides of pork chops. Dust with flour; shake off excess. In a large skillet, heat remaining oil over medium-high heat. Brown chops in batches, 4-6 minutes per side; remove from pan.
Spread tops of pork chops with remaining mustard; place over vegetables in Dutch oven. Bake, uncovered, until a thermometer inserted in pork reads 145°, 8-10 minutes.
