Pork Chops with Warm Cabbage Slaw |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This colorful slaw is a fresher and faster version of the classic German long-cooked red cabbage. We serve it with pork, but it also makes a nice cool-weather side with simply cooked chicken or steak. Ingredients:
2 teaspoons vegetable oil |
4 bone-in pork chops (7 oz. each) |
1 teaspoon kosher salt, divided |
1 teaspoon pepper, divided |
2 tablespoons butter |
4 cups sliced red cabbage |
1/2 red bell pepper, thinly sliced |
1/2 cup sliced red onion |
1 green apple, peeled, cored, and thinly sliced |
2 carrots, shredded |
2 teaspoons rice vinegar |
2 teaspoons sugar |
Directions:
1. Heat oil in a large frying pan over high heat. Season pork chops with 1/2 tsp. each salt and pepper. Cook, turning once, until browned but still slightly pink in center, 5 minutes total. Transfer to a plate, tent with foil, and let rest.
2. Melt butter in the same pan. Cook cabbage, bell pepper, onion, apple, and carrots until just starting to soften, about 5 minutes. Mix in vinegar, sugar, and remaining 1/2 tsp. each salt and pepper. Serve with pork chops.
3. Note: Nutritional analysis is per serving.
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