Pork Chops with Cabbage and Apples

This easy pork chop dinner is one of those meals that hits all the right notes—juicy, oven-roasted chops paired with crisp-tender cabbage and tart apples, all roasted together on one pan. It’s comforting without being heavy, and best of all, cleanup is a breeze.

A Real-Life One-Pan Dinner I Keep Coming Back To

Some days, I just don’t want to deal with a pile of dishes or stand over the stove juggling three pans. That’s when I pull out my sheet pan and make something like this: pork chops nestled on top of a bed of shredded cabbage and apple, all roasted to perfection in the oven. It’s my weeknight shortcut to something that still feels like a proper sit-down meal.

I think back to Sundays growing up—my mom always had something roasting in the oven. The smell of meat, veggies, and spices floating through the house was pure comfort. This sheet pan version takes that same feeling and packages it into a no-fuss weekday dinner.

What You’ll Need to Make This Sheet Pan Pork Chop Dinner

Here’s what I use and why I love each ingredient:

• Cabbage: I usually go for regular green cabbage because it holds up well in the oven. Napa works too if you want something lighter. Don’t skip the cabbage—it soaks up all the pork juices and turns out tender with just a little bite.

• Granny Smith Apples: These are tart, firm, and don’t go mushy when roasted. If you’ve only got Gala or Fuji, they’ll work too—just slice them a little thicker to avoid over-softening.

• Olive Oil, Apple Cider Vinegar, Salt, and Pepper: This simple mix is what pulls everything together and helps the slaw caramelize a bit while it roasts.

• Bone-In Pork Chops: Always my first pick for flavor and juiciness. Boneless works in a pinch, but they tend to dry out more easily. I try to get chops that are at least ¾-inch thick.

• Dijon Mustard & Maple Syrup: This is where the magic happens. The mustard adds tang and the syrup brings just enough sweetness without being cloying.

• Fresh Thyme (or dried): I love using fresh herbs, but dried thyme absolutely works here—just use a little less. It gives the whole dish that warm, savory note.

• Scallions: Tossed in at the end for a pop of color and that gentle oniony bite. Don’t skip these if you’ve got them!

How I Make These Pork Chops at Home

This isn’t one of those fussy recipes. It’s a “chop, toss, roast” kind of meal—my favorite kind.

1. Preheat the oven to 375°F.
   I usually do this while I’m chopping everything, so the oven’s ready to go by the time I’m done.

2. Prep the veggies and apples.
   I run the cabbage through my food processor for speed, but a knife works just fine. Slice the apples about ¼-inch thick so they hold their shape.

3. Toss the slaw.
   In a big bowl, mix the apples and cabbage with olive oil, vinegar, salt, and pepper. Spread it all out on a parchment-lined sheet pan.

4. Season and prep the pork.
   Pat the chops dry—this helps them brown better. Mix up the Dijon, maple syrup, and thyme, and brush it generously over the chops.

5. Roast.
   I place a small rack over the slaw and lay the chops on top so they get a bit of air circulation and don’t steam. Roast for about 35 minutes.

6. Quick broil.
   I usually broil the chops for a couple of minutes right at the end to get some nice browning on top.

7. Rest and finish.
   Let the chops sit for 10 minutes before serving—this makes a big difference in juiciness. Stir in some chopped scallions to the slaw right before serving.

Why This Meal Just Works

What I love most about this dinner is that every element complements the others. The pork is savory and rich, the apples are sweet-tart, and the cabbage turns slightly caramelized and tangy. You get texture, flavor, and color all in one plate.

Plus, it’s a meal that feels cozy without being too heavy. I’ve made this for weeknight dinners and even served it to guests—everyone always asks for the recipe.

Helpful Tips from My Kitchen

• Use a rack if you can. It keeps the chops from getting soggy underneath. If you don’t have one, no worries—just flip the chops halfway through.

• Go for thicker pork chops. They roast more evenly and stay juicy. If yours are thin, just check them around the 25-minute mark so they don’t overcook.

• Don’t skip resting the meat. Letting the pork sit after roasting keeps all those flavorful juices locked in.

Can You Make This Ahead?

Absolutely. You can prep the slaw and pork sauce a day ahead and store them separately in the fridge. When you’re ready to cook, just assemble and roast.

Leftovers reheat really well too—sometimes I even chop up the leftover pork and slaw and toss it into a warm grain bowl the next day for lunch.

Serving Suggestions

This is a one-pan meal, but if I’m feeling extra hungry or want to stretch the meal a bit, here’s what I might serve with it:

• Roasted baby potatoes or mashed potatoes

• Warm crusty bread (to scoop up that slaw)

• A simple side salad with lemony vinaigrette

Storing Leftovers

• Fridge: Store everything in an airtight container for up to 3 days. I like to reheat it in a skillet to keep some texture in the slaw.

• Freezer: You can freeze the pork chops separately for up to a month, though the slaw’s texture won’t hold up after thawing.

Yield: 4

Pork Chops with Cabbage and Apples

Print

If you're looking for a cozy weeknight dinner that feels like fall on a plate, this oven-baked pork chop meal is just the thing. Juicy, bone-in chops roast right over a bed of shredded cabbage and crisp apples, soaking up flavor as they go.

Prep Time 20 minutes

Cook Time 45 minutes

Additional Time 10 minutes

Total Time 1 hour 15 minutes

Ingredients

• 4 bone-in pork loin chops (about 1½ inches thick)
• 6 cups napa cabbage, shredded
• 2 Granny Smith apples, cored and cut into thin matchsticks (no need to peel)
• 3 tablespoons extra virgin olive oil
• 2 teaspoons Dijon mustard
• 2 teaspoons maple syrup
• 1 teaspoon fresh thyme, chopped (or ¼–½ tsp dried)
• 2 tablespoons apple cider vinegar
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 3 scallions, thinly sliced
• Olive oil cooking spray

Instructions

1. Start by preheating your oven to 375°F. Lightly coat a sheet pan with olive oil spray.
2. In a large bowl, combine the shredded cabbage and apple slices. Drizzle with olive oil, then toss in 1 tablespoon of apple cider vinegar, ½ teaspoon of salt, and all the pepper. Spread this mixture evenly across the sheet pan in a single layer.
3. Set a wire rack on top of the cabbage-apple slaw. Give the rack a quick mist of cooking spray to prevent sticking.
4. Pat your pork chops dry using paper towels. In a small bowl, whisk together the Dijon mustard, maple syrup, remaining tablespoon of vinegar, and thyme. Brush this flavorful mix all over both sides of the pork chops.
5. Place the coated chops onto the prepared rack. Slide the pan into the oven and bake for about 35 minutes, or until the internal temperature of the pork hits 130°F.
6. Once you reach that point, remove the pan and switch your oven to broil. Let the chops brown under the broiler for a few more minutes until the tops are golden and the meat reaches 145°F at the thickest part.
7. Carefully take the pork chops off the rack and set them aside to rest, loosely covered with foil, for about 10 minutes. While they rest, stir the sliced scallions into the warm slaw underneath.
8. Serve the chops hot with a generous spoonful of apple-cabbage slaw on top or on the side.

Notes

• Bone-in chops really shine here—they stay juicy and flavorful while roasting.
  
• If you're out of napa cabbage, regular green cabbage works just fine.
  
• No fresh thyme? Use dried—just go a little lighter on the amount.
  
• Want even more fall flavor? Add a pinch of ground mustard or fennel seed to the slaw mix.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 515Total Fat 31gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 20gCholesterol 132mgSodium 490mgCarbohydrates 14gFiber 2gSugar 8gProtein 43g

Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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FAQs

Can I use boneless pork chops?
Yes, but keep a close eye on them. Boneless chops cook faster and can dry out quickly.

What apples are best?
Granny Smith are my favorite for their tartness, but Honeycrisp or Braeburn work well too—just avoid super-soft apples like Red Delicious.

Can I use red cabbage instead?
You can, though it’ll give your slaw a deeper color and a slightly firmer texture. Still delicious.

What if I don’t have Dijon mustard?
You could use regular yellow mustard or even a bit of whole grain mustard, though the flavor will be milder.

Let me tell you—once you try this pork chops and apple cabbage combo, it’ll end up in your regular dinner rotation. It’s hearty, balanced, and just feels good to sit down with after a long day.

Try other Pork Chops recipes:

• Spicy Peach Pork Chops
• Pan Seared Pork Chops
• Cream of Mushroom Pork Chops