Sweet, savory and salty components come together for a perfect combination in this impressive but simple weeknight dinner that can be assembled and cooked using a single baking sheet. Be sure to season the chops with plenty of salt and pepper; it enhances the taste of the meat.
Pork Chops with Apricots, Red Cabbage and Blue Cheese
6 cups (18 oz./560 g) shredded red cabbage (about 3/4 head)
1/4 cup (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 (60 ml) olive oil and the vinegar, and season generously with salt and pepper. Place the cabbage on one end of the prepared pan, spreading it out in an even layer. Add the apricots to the bowl and toss gently in the remaining oil and vinegar. Place, cut side up, on 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 and then serve. Serves 4.
Recipe adapted from Williams Sonoma Sheet Pan Suppers Cookbook, by Kate McMillan