Sheet Pan Pork Chops with Cabbage, Apples and Potatoes

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• 4 each boneless pork chops (about 1" thick)
  Ingredient note

  Source: 4 boneless pork chops (about 1" thick)
• As Needed salt
  Ingredient note

  Source seasoning: salt & pepper
• As Needed Black pepper
  Ingredient note

  Source seasoning: salt & pepper
• 1/2 each medium purple cabbage (sliced)
  Ingredient note

  Source: 1/2 medium purple cabbage (sliced)
• 1 each medium yellow onion (sliced)
  Ingredient note

  Source: 1 medium yellow onion (sliced)
• 1 each large apple (sliced)
  Ingredient note

  Source: 1 large apple (sliced)
• 4 each small/medium red skinned potatoes (chopped)
  Ingredient note

  Source: 3-4 small/medium red skinned potatoes (chopped); upper source range endpoint used for shopping.
• 2 tablespoons extra virgin olive oil
  Ingredient note

  Source: 2 tablespoons extra virgin olive oil
• 2 teaspoons fennel seeds
  Ingredient note

  Source: 2 teaspoons fennel seeds
• 1/4 cup fresh dill (chopped *see note for dried amount)
  Ingredient note

  Source: 1/4 cup fresh dill (chopped *see note for dried amount)

1. Preheat oven to 425°F convection roast (**see note if you don't have a convection setting)
2. Season pork chops with salt and pepper and place on a large, heavy duty baking sheet.
3. Combine the cabbage, onion, apple and potatoes in a large bowl.
4. Add the olive oil, salt, pepper, fennel seeds and chopped dill to the bowl. Toss until well combined.
5. Spread the mixture out onto the baking sheet around the pork chops in an even layer.
6. Roast for about 20 minutes, tossing the vegetables half way through.
7. Broil for the last 1-2 minutes for a nice golden top to the pork.
8. Remove from oven (internal temperature of the pork should be 140-145°F) and let rest for about 5 minutes before serving.