Excerpted from Sheet Pan Suppers by Molly Gilbert.

Thick, meaty, bone-in pork chops get a hit of freshness from a tart, mustardy marinade, and a warm apple-cabbage slaw brings the dish a much-needed bit of sweetness and crunch. Napa cabbage is sometimes referred to as Chinese cabbage, and I like its mild flavor and light, yellow green color here. If you can’t find it, feel free to substitute another type of cabbage, such as red, green, or savoy.

Thick Cut Pork Chops with Warm Apple-Cabbage Slaw

Ingredients

• Olive oil cooking spray
• ½ head napa cabbage, shredded (about 6 cups)
• 2 Granny Smith apples, unpeeled, cored and sliced into thin matchsticks
• 3 tablespoons extra vigin olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 4 bone-in pork loin chops (each 1½ inches thick; 4 to 5 pounds total)
• 2 teaspoons Dijon mustard
• 2 teaspoons pure maple syrup or honey
• 1 teaspoon chopped fresh thyme leaves
• 3 scallions (white and light green parts only), thinly sliced

Instructions

1. Preheat the oven to 375°F with one rack about 4 inches from the broiler and another rack in the center position. Mist a sheet pan with cooking spray.
2. Toss together the cabbage and apples with the olive oil, 1 tablespoon of the vinegar, ½ teaspoon of the salt, and the pepper on the prepared sheet pan. Place a sheet pan–size wire rack over the slaw, and mist it with cooking spray.
3. Pat the pork chops dry with a paper towel, and season them on both sides with the remaining ½ teaspoon salt.
4. Whisk together the mustard, maple syrup, the remaining tablespoon cider vinegar, and the fresh thyme in a small bowl. Spread this over both sides of the pork chops. Place the chops evenly apart on the rack over the slaw.
5. Bake until an instant-read thermometer inserted into the thickest part of the meat (but not touching the bone) registers 130°F, about 35 minutes.
6. Remove the pan from the oven and turn the oven to broil.
7. Broil the pork chops and slaw until the chops are golden-crusted and the thermometer registers 145°F.
8. Remove the pork chops from the wire rack to rest on a cutting board, loosely covered with aluminum foil, for 10 minutes while you mix the scallions into the slaw.
9. Serve the chops warm, topped with heaps of slaw.