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."
photo by WhatamIgonnaeatnext photo by WhatamIgonnaeatnext
photo by WhatamIgonnaeatnext
Ready In:




  • 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.

Questions & Replies

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  1. This is a healthy meal that wasn't too heavy. I enjoyed the addition of the fresh sage. My onion was really strong; but no worries cause I couldn't even tell after it was cooked.
    • Review photo by WhatamIgonnaeatnext
  2. All I had was center cut chops but the recipe still came out great. Very tasty and tender. Loved the slaw and will make it again for sure. I served it with Recipe #348172. What a great combo fir a cold night.
  3. Very good and easy! My pork chops were bigger than the ones suggested so mine took a lot longer to cook. Thanks for sharing!


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