Sage Pork Chops With Apple Slaw

Use bone-in pork loin chops (or other bone-in cut), cut about 3/4 inch thick for the most flavor.

• Ready In: 50 mins
• Serves: 4
• Yields: 4 portions

Ingredients

• 1  tablespoon fresh sage, chopped or
• 1⁄2 teaspoon dried sage
• 1  large garlic clove, minced
• 1⁄2 teaspoon salt, more to taste
•  fresh ground black pepper
• 4 3⁄4 inches  pork loin chops, bone-in
• 4  teaspoons olive oil, divided
• 1  large onion, cut in half, then sliced thinly
• 1  large granny smith apple, cut in half, cored, shredded
• 1  teaspoon fresh sage, or
• 1⁄2 teaspoon dried sage
• 9  cups green cabbage, cored and coarsely shredded (about 1/2 head)
• 3  large carrots, shredded
• 2  tablespoons cider vinegar
• 1⁄2 teaspoon salt
• 3⁄4 cup chicken broth

Directions

1. 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.
2. 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.
3. Cover and cook another 5 to 7 minutes. Serve.