Green Cabbage and Red Apple Slaw With Lemon-Braised Pork Chops

The slaw on its own is flavorful, tangy and surprisingly complex for very few ingredients. The pork chops turn it into a full meal. This is a wonderful dish to prepare for a cookout, since everything can be kept at room temperature for quite a while. The flavors meld very well over time as well.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 2 1⁄4 lbs green cabbage heads (3 small)
• 6  green onions, white and green parts
• 5  small tart apples
• 1⁄4 cup  peanut oil
• 2⁄3 cup apple cider vinegar
• 2  tablespoons mustard seeds
• 1 1⁄3 lbs boneless pork loin chops, thin sliced
• 2  lemons, zest and juice
• 1  tablespoon  peanut oil
• 1⁄2 teaspoon kosher salt
• 1⁄4 teaspoon ground black pepper
• 1⁄2 cup hot water
• 2  teaspoons dry crushed red pepper

Directions

1. For the slaw.
2. - Slice the cabbage, onion, and apples thinly (a food processor is great for this), put into a large plastic container with a lid.
3. - In a small bowl, whisk the peanut oil, apple cider vinegar, mustard seeds, about 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground pepper.
4. - Pour the dressing over the slaw, put the lid on the container and shake to toss.
5. For the chops.
6. - Heat a heavy casserole over medium heat. Add 1 Tbsp peanut oil and the chops.
7. - Sear the chops quickly, lightly seasoning with the salt and pepper, about 2 minutes a side.
8. - Lower the heat to very low, add the crushed red chili peppers, the lemon zest and juice, and braise for 30 minutes or until tender.
9. For serving, you could keep the chops intact or slice them thinly and toss with the slaw. Discard the braising liquid.