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Sage-Rubbed Pork Chops With Warm Apple Slaw

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“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:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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