Ingredients
Cooking spraynon-stick, for greasing
1small headgreen cabbagecut into 2-inch pieces
1mediumfennel bulbthinly sliced
2mediumgala applescut into wedges
¾cupClub House La Grille Honey and Dijon Marinadedivided
2bone-in pork chopsabout 1-inch thick
1 ½tspKosher salt
1tspblack pepper
Preparation
Preheat the oven to 425 degrees F and grease a baking sheet with non-stick spray.
In a large bowl, toss the cabbage, fennel, and apples with ½ cup of Club House La Grille Honey and Dijon 30 Minute Marinade. Spread in an even layer on the prepared baking sheet.
Season the pork chops on both sides with the salt and pepper. Using a pastry brush, brush the remaining ¼ cup of marinade over both sides of the pork chops. Transfer to the baking sheet with the cabbage mixture.
Roast for 28 to 30 minutes, tossing the vegetables halfway through, until the pork reaches an internal temperature of 145 degrees F and the vegetables are crisp-tender.
Serve immediately. Enjoy!
