rye-crusted pork chops

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Step 1

Preheat the oven to 425°F.

Step 2

Grease a rimmed baking sheet.

Step 3

In a food processor, pulse the olive oil and bread into fine crumbs.

Step 4

Season the pork chops with 12 teaspoon salt and the pepper; arrange them on the prepared baking sheet.

Step 5

Top each chop with 1 teaspoon Dijon mustard; press on rye crumbs.

Step 6

Roast 14 to 16 minutes, or until cooked through (145°F).

Step 7

Meanwhile, in a large skillet, heat the butter over medium-high heat until melted.

Step 8

Add the cabbage, apple, water, red wine vinegar, and 14 teaspoon salt.

Step 9

Heat to simmering.

Step 10

Cook 10 minutes, covered, or until the cabbage is wilted and soft.

Step 11

Serve with the chops.