Sage Rubbed Pork Chops with Warm Apple Slaw

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.

TOTAL TIME: 35 min
Prep: 15 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 4 servings
LEVEL: Easy

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
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      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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      5

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      Read all 2 reviews

      • on May 22, 2012

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        My family loved this dish, I just have the problem of over cooking the pork chops. I loved the apple flavor in the meat. I paired it with mashed potatoes, sweet potatoes (baked wedges with balsamic, and mixed veggies. Very easy to prepare ahead of time as well.

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      • on November 02, 2011

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        Very satisfying dish that fills you up just right without giving you "the I wanna pass out" feeling. I like how it pairs well with a side of brown rice. Well done Ellie :!

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