Sage-Rubbed Pork Chops With Warm Apple Slaw

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.

• Ready In: 50 mins
• Serves: 4

Ingredients

• Chops

• 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

• Slaw

• 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.