Sheet Pan Pork Chops with Apricots, Red Cabbage & Blue Cheese.

  • 1 (4 oz) pkg
    crumbled blue cheese
  • 8
    dried apricots
  • ½ small pkg
    fresh thyme
  • 4
    pork chops, bone-in
  • 1 small head
    red cabbage
  •  
    balsamic vinegar
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    Preheat oven to 425°F. Line a baking sheet with aluminum paper (optional).
  • 2
    Wash cabbage, quarter, and cut off core. Thinly slice crosswise into shreds and transfer to a medium bowl. Toss with oil, balsamic vinegar, salt, and pepper.
    1 small head red cabbage
    3 tbsp extra virgin olive oil
    3 tbsp balsamic vinegar
    ½ tsp salt
    ¼ tsp black pepper
  • 3
    Use tongs to transfer cabbage to a baking sheet pan, leaving the excess vinegar in the bowl. Spread cabbage out in an even layer on a baking sheet and place in the oven.
  • 4
    Slice the apricots in half lengthwise. Add to the bowl and toss in the remaining oil and vinegar; allow to soak in the vinegar mixture while the cabbage cooks.
    8 dried apricots
  • 5
    Wash and dry thyme. Slide leaves off the stems; discard the stems.
    ½ small pkg fresh thyme
  • 6
    Pat the pork chops dry, rub with olive oil, and season with salt, pepper, and thyme. Arrange on a baking sheet and place in the oven. Roast until pork chops are cooked through and cabbage is fork-tender (18-20 minutes).
    4 pork chops, bone-in
    4 tsp extra virgin olive oil
    ½ tsp salt
    ⅛ tsp black pepper
  • 7
    During the last 5 minutes of cooking, sprinkle the apricots and the blue cheese over the cabbage.
    1 (4 oz) pkg crumbled blue cheese
  • 8
    To serve, arrange a bed of cabbage, apricots, and blue cheese on a plate and top with a pork chop. Enjoy!