Name: Sheet Pan Pork Chops with Apricots, Red Cabbage & Blue Cheese
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 ½ (113 g) pkg crumbled blue cheese; 12 dried apricots; ¾ small pkg fresh thyme; 6 pork chops, bone-in; 1 ½ small heads red cabbage; balsamic vinegar; black pepper; extra virgin olive oil; salt

Sheet Pan Pork Chops with Apricots, Red Cabbage & Blue CheeseSheet Pan Pork Chops with Apricots, Red Cabbage & Blue Cheese — a 30-minute dinner recipe with 9 ingredients, serving 6.Ingredients

1 ½ (113 g) pkg crumbled blue cheese

12 dried apricots

¾ small pkg fresh thyme

6 pork chops, bone-in

1 ½ small heads red cabbage

balsamic vinegar

black pepper

extra virgin olive oil

salt

Instructions

Preheat oven to 220°C (425°F). Line two baking sheets with aluminum paper (optional).

Wash cabbage, quarter, and cut off core. Thinly slice crosswise into shreds and transfer to a large bowl. Toss with oil, balsamic vinegar, salt, and pepper.

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.

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.

Wash and dry thyme. Slide leaves off the stems; discard the stems.

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).

During the last 5 minutes of cooking, sprinkle the apricots and the blue cheese over the cabbage.

To serve, arrange a bed of cabbage, apricots, and blue cheese on a plate and top with a pork chop. Enjoy!

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