Sage-Rubbed Pork Chops With Warm Apple Slaw

Name: Sage-Rubbed Pork Chops With Warm Apple Slaw
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
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

(2)

Recipe by duonyte

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.

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READY IN: 50mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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.
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.
Slaw: Wipe out the frying pan, add fresh oil and heat over medium heat.
Add the onion, apple and sage and cook, stirring a few times, until softened and golden brown, 4 to 5 minutes.
Add the cabbage, carrot, vinegar and salt and continue cooking until the veggies start to soften, about 4 to 5 minutes.
Add the broth to the pan, then return the chops, burying them in the vegetables.
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.
To serve: arrange the warm slaw on plates, and top with a pork chop and pan juices.

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