Sage-Rubbed Pork Chops With Warm Apple Slaw |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A fresh take on a classic combination - pork, apples and cabbage. A bag of coleslaw mix can be used instead of the cabbage and carrot - a time-saver. By chef Ellie Krieger for USA Weekend magazine. Ingredients:
1 tablespoon chopped fresh sage or 1 teaspoon dried sage |
1 large garlic clove, minced (about 1 tsp) |
1/2 teaspoon salt |
fresh ground black pepper |
4 3/4 in thick pork loin chops with bone, about 8 ounces each |
2 teaspoons olive oil |
2 teaspoons olive oil |
1 large onion, cut in half and then into half-moons |
1 large granny smith apple, coarsely shredded |
1 teaspoon chopped fresh sage or 1/2 teaspoon dried sage |
1/2 head green cabbage, coarsely shredded (about 9 cups) |
3 large carrots, coarsely shredded (about 3 cups) |
2 tablespoons cider vinegar |
1/2 teaspoon salt |
3/4 cup low sodium chicken broth |
Directions:
1. Chops: combine the sage, garlic, salt and a few grinds of fresh black pepper in a small bowl. Rub all over the chops and let them stand at room temperature for ten minutes.
2. Heat the oil in a large non-stick frying pan over medium-high heat. Add the chops and brown, 1 to 2 minutes per side. Transfer to a plate.
3. Slaw: Wipe out the frying pan, add fresh oil and heat over medium heat.
4. Add the onion, apple and sage and cook, stirring a few times, until softened and golden brown, 4 to 5 minutes.
5. Add the cabbage, carrot, vinegar and salt and continue cooking until the veggies start to soften, about 4 to 5 minutes.
6. Add the broth to the pan, then return the chops, burying them in the vegetables.
7. Cover and cook just until the chops have a slight blush in the center - loin is lean and should not be overcooked - about 5 to 7 minutes longer.
8. To serve: arrange the warm slaw on plates, and top with a pork chop and pan juices.
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