"Use bone-in pork loin chops (or other bone-in cut), cut about 3/4 inch thick for the most flavor."
fresh sage, chopped or
garlic clove, minced
salt, more to taste
fresh ground black pepper
4 3/4 inches
pork loin chops, bone-in
olive oil, divided
onion, cut in half, then sliced thinly
granny smith apple, cut in half, cored, shredded
fresh sage, or
green cabbage, cored and coarsely shredded
( about 1/2 head)
Combine 1 tablespoon sage, garlic, 1/2 teaspoon salt and pepper in a small bowl. Rub all over pork chops and let them "marinate" at room temperature about 10 minutes. Heat 2 teaspoons of the oil in a large skillet over medium high heat. Add pork chops and brown well on both sides, 1 to 2 minutes per side. Remove to a plate.
Wipe out the skillet and heat 2 teaspoons oil over medium heat. Add onion, apple and sage. Saute, stirring occasionally, until onion is softened and golden brown, about 4 to 5 minutes. Add cabbage, carrots, vinegar and salt, saute about 5 minutes. Add the broth and return pork chops to the pan, spooning some of the slaw over the chops.
Cover and cook another 5 to 7 minutes. Serve.
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Sage Pork Chops With Apple Slaw (cont.)