Sweet, savory, and salty components come together for a perfect combination in this impressive but simple dish. Cooking pork on the bone yields a richer flavor, and be sure to season the chops with plenty of salt and pepper; it enhances the taste of the meat. Serve this dish with a dry Sauvignon Blanc or a fruity Pinot Noir.
6cups (18oz/560g) shredded red cabbage (about ¾head)
Preheat the oven to 400°F (200°C). Line a sheet pan with aluminum foil.
In a large bowl, toss together the cabbage, the ¼cup (60ml) oil, and the vinegar, and season generously with salt and pepper. Place the cabbage on one end of the prepared pan, spreading it out in an even layer. Add the apricots to the bowl and toss gently in the remaining oil and vinegar. Place, cut side up, on the bed of cabbage.
Brush both sides of the pork chops with the 2tablespoons oil and season generously with salt and pepper. Place the chops on the other end of the pan.
Roast until an instant-read thermometer inserted into the center of the chops registers 145°F (63°C) and the cabbage is fork-tender, 35–40 minutes. During the last 5 minutes of cooking, sprinkle the blue cheese over the cabbage and apricots. Let rest for a few minutes and then serve.