Pork Chops With Pear-Pecan Slaw

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 4 bone-in center-cut pork chops (1 inch thick; about 10 ounces each)
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • Kosher salt and freshly ground pepper
  • 1/3 cup roughly chopped pecans
  • 1 tablespoon extra-virgin olive oil
  • 1/4 large head red cabbage, shredded (about 4 cups)
  • 1/3 cup dried cranberries
  • 1 pear, chopped
  • 2 scallions, chopped
  • 3 tablespoons apple cider vinegar
Directions
  • Season the pork chops all over with the paprika, thyme, 3/4 teaspoon salt and a few grinds of pepper; set aside. Toast the pecans in a large dry skillet over medium heat, stirring occasionally, about 5 minutes; transfer to a small bowl.

  • Heat the olive oil in the skillet. Add the pork chops and cook until well browned, about 6 minutes per side (a thermometer inserted sideways into the center should register 145 degrees F). Remove to a large plate and let rest.

  • Add the cabbage to the skillet and cook, stirring occasionally, until slightly wilted, 1 to 2 minutes; remove from the heat. Add the dried cranberries, pear, scallions, vinegar and toasted pecans. Season with salt and pepper and toss to coat. Serve the pork chops with the slaw.

  • Photograph by Justin Walker


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