Cabbage, Fennel and Pork Chop Casserole Alsatian Style
Oven: 375 degrees F
Yield: 4 servings
4 bone-in Frenched center cut pork chops (approximately 1-inch thick)
2 ½ teaspoons kosher salt, divided
2 teaspoons ground black pepper, divided
1 tablespoon dried sage
3 tablespoons white flour for dredging
4 teaspoons olive oil
3 tablespoons whole grain Dijon mustard, divided
4 cloves fresh garlic, thinly sliced
1 large red onion, thinly sliced
2 tablespoons juniper berries
4 cups low sodium chicken stock, divided
1 small head green cabbage, cored and quartered
1 small head red cabbage, cored and quartered
1 medium fennel bulb, cored and sliced into ¼-inch slices
2 Granny Smith apples, cored and each cut into 4 pieces
2 tablespoon light brown sugar
Combine 1 teaspoon salt, 1 teaspoon ground pepper and dried sage and coat pork chops, pressing coating into the surface of the meat. Sprinkle flour in a plate and lightly dredge pork chops, shaking off excess flour.
Heat olive oil in a large Dutch oven over medium high heat and brown pork chops on both sides, approximately 4-6 minutes, then remove to a plate. Spread 1 ½ tablespoons of mustard over both sides of pork chops and allow to remain in plate.
Add garlic, red onion and juniper berries to Dutch oven and sauté for about a minute, adding 1 cup chicken stock to help remove brown bits.
Add green cabbage, red cabbage, fennel slices and apple slices to the pot. Return pork chops to the pot, nestling them between cabbage quarters. Mix together remaining 1 ½ tablespoons of mustard and light brown sugar and spread over top of all ingredients in the pot. Add remaining 3 cups of chicken stock, 1½ teaspoons salt and 1 teaspoon ground black pepper. Cover and place in 375 degree F oven for 1¼ to 1½ hours until pork is tender. Half way through cooking, baste with juices.