Photo: Sage Rubbed Pork Chops with Warm Apple Slaw Recipe
NOTE: To make this quicker and easier you can use one 16-ounce bag of pre-shredded carrots and cabbage, called "Slaw Mix" instead of starting with whole cabbage and carrots. This dish can also be a one-pot-meal if you need to swap around. Just serve with some nice brown bread or whole-grain or whole-wheat bread.
Ingredients
- 4 teaspoons chopped fresh sage or 1 1/2 teaspoons dried
- 1 large clove garlic, minced (about 1 teaspoon)
- 1 teaspoon salt, divided
- Freshly ground black pepper
- 4 (3/4-inch) bone-in pork loin chops (about 8 ounces each)
- 1 large onion
- 1 large Granny Smith apple, cut in 1/2, cored
- 1/2 head green cabbage, cored
- 3 large carrots
- 2 teaspoons olive oil, divided
- 2 tablespoons cider vinegar
- 3/4 cup low-sodium chicken broth
Directions
Combine the 3 teaspoons of the fresh sage or 1 teaspoon dried, garlic, 1/2 teaspoon of salt and a few grinds of fresh pepper. Rub this mixture all over the pork chops and let the chops sit at room temperature for 10 minutes. Meanwhile, thinly slice the onion, apple and cabbage and julienne the carrots (very thin sticks).
Heat 1 teaspoon of the oil in a large nonstick frying pan until hot but not smoking. Add the chops and brown on both sides, 1 to 2 minutes per side. Remove.
Carefully wipe out the pan. Heat the remaining teaspoon oil over moderate heat and add the onion, apples and remaining teaspoon fresh sage or 1/2 teaspoon dried. Cook, stirring occasionally, until the mixture is soft and golden brown, 4 to 5 minutes. Add the cabbage, carrots, vinegar and 1/2 teaspoon salt and continue cooking until the cabbage and carrots begin to soften, about 5 minutes. Add the broth and return the pork chops to the pan burying them in the vegetable mixture. Cover and cook just until the pork chops are just slightly blush in the center, 5 to 7 minutes longer.
To serve, arrange the warm slaw on individual plates and top with a pork chop and pan juices.
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By Mattarpaneer
California
on October 16, 2010
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This recipe was one of my favorites! I made it with my lovebear, and it was a lot easier to prepare than it seemed. We were able to get it nicely browned during the first part of cooking the pork chops. The seasoning on the pork was just right. The slaw was also very good, with the sweetness of the apples balancing the pork and the cabbage absorbing all these flavors. Great recipe, Ellie!
By h_l_b_12753948
Fairbanks, 40
on March 22, 2010
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My husband and I made this for a late dinner. It was so easy and was quite refreshing. We cooked everything in our 6 qt dutch oven which worked very well. We also cooked the pork a little longer than the recipe specified. I am not normally a pork eater, but this was delightful and delicious.
By info_12704973
Avon, 73
on March 02, 2010
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This recipe will become a staple in our household. I made a few changes based on recommendations here and what I had on hand. I used dried sage, extra garlic, boneless pork loin chops, sweet onion, a Golden Delicious apple and water instead of chicken stock. I cooked the pork a bit longer (15-20 minutes and I added the produce in stages - onions first, then carrots, then apples, then cabbage. I also needed a bit more olive oil to prevent the chops from sticking. I might leave the stock/water out entirely next time. Delicious!
Read all 29 reviews