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

[Sincerely-Food-Chef]

Ingredients

• 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

Instructions

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!