Ingredients
nonstick cooking spray,for greasing
1small head green cabbage,cut into 2 inch pieces
1medium fennel bulb,thinly sliced
2medium gala apples,cut into wedges
¾cupClub House la Grille Honey & Dijon marinade,divided
2bones in pork chops,about 1-nch thick
1½tspkosher salt
1tspblack pepper
Preparation
Preheat the oven to 425 degrees F and grease a baking sheet with nonstick spray.
In a large bowl, toss the cabbage, fennel, and apples with ½ cup Club House La Grille Honey & Dijon 30 Minute Marinade. Spread in an even layer on the prepared baking sheet.
Season the pork chops on both sides with salt and pepper. Using a pastry brush, brush the remaining ¼ cup 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!
