Salads · 30 min
Pork Chop, Dijon Roasted Cabbage & Arugula-Pear Salad with Blue Cheese
- 30 min
- 2–6 servings
- 692 kcal / serving
Juicy pork chops rest atop roasted cabbage, paired with a bright pear-arugula salad and a tangy Dijon dressing. The walnuts and blue cheese add texture and bite for a satisfying weeknight plate.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (5 oz) pkgbaby arugula
- ½ (4 oz) pkgcrumbled blue cheese
- 1pear
- 2pork chops, boneless
- ½ small headred cabbage
- ½ mediumred onion
- ⅛ cupwalnuts
- pears
- red onions
From the pantry: apple cider vinegar, black pepper, Dijon mustard, extra virgin olive oil, honey, salt
Cookware
aluminum foil · baking sheet pan · chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · nonstick skillet · oven mitts · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: pork chops
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby arugula
- 1pear
- ½ small headred cabbage
- ½ mediumred onion
- pears
- red onions
Meat & seafood
- 2pork chops, boneless
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled blue cheese
Pantry & dry goods
- ⅛ cupwalnuts
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby arugula | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| crumbled blue cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| pear | 1 | 2 | 3 |
| pork chops, boneless | 2 | 4 | 6 |
| red cabbage | ½ small head | 1 small head | 1 ½ small heads |
| red onion | ½ medium | 1 medium | 1 ½ medium |
| walnuts | ⅛ cup | ¼ cup | ⅓ cup |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F.
- Wash and dry all fresh produce; pat dry as needed.
- In a medium bowl, whisk together Dijon, extra-virgin olive oil, honey, salt, and pepper to form a dressing.
- Halve the cabbage lengthwise, core it, and cut into 1-inch wedges. Place on a baking sheet and brush or drizzle both sides with the Dijon dressing.
- Roast the cabbage for 18–20 minutes, flipping halfway, until tender and lightly browned.
- Meanwhile, heat a nonstick skillet over medium-high heat. Pat pork chops dry, season both sides with salt and pepper, then add a little oil to the pan.
- Sear the pork chops until golden and cooked through, about 3–4 minutes per side. Transfer to a plate and loosely cover with foil to rest.
- In the reserved bowl, whisk together oil, vinegar, Dijon, and a pinch of salt to make the dressing for the salad. Add sliced onion, pear, and chopped walnuts, tossing to combine. Just before serving, fold in arugula and crumbled blue cheese, tossing gently.
- To plate, divide the roasted cabbage, pork chops, and the salad among two plates and serve.
Two tips
- Prep ahead by slicing the onion and pear earlier, storing them separately for quick tossing with the dressing.
- If you don’t have walnuts, simply omit them; the dish will still come together with the Dijon-roasted cabbage and pear-arugula salad.
Nutrition per serving
- Calories
- 692 kcal
- Protein
- 42 g
- Carbs
- 33 g
- Fat
- 46 g
- Fiber
- 8 g
- Sodium
- 171 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.