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Sage-Rubbed Pork Chops with Warm Apple Slaw
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Brief Description
Use lean pork chop cuts for this healthy meal and serve with delicious fresh warm apple slaw.
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Main Ingredient
pork chops
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Category: Pork
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 25 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: CHL
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Posted On: Jul 19, 2014
Number of Servings:
Ingredients:
- 1 tablespoons - chopped fresh sage or 1 tsp. dried sage
- 1 cloves - garlic minced, about 1 tsp.
- 1/2 teaspoons - salt
- - freshly ground black pepper
- 4 - 1/4-inch thick bone-in pork loin chops about 8 oz. each, lean cuts, remove fat
- 2 teaspoons - olive oil
- 1 teaspoons - olive oil optional
- 1 - large onion cut in half, thinly sliced into half-moons
- 1 - large Granny Smith apple cut in half, cored, coarsely shredded
- 1 teaspoons - chopped fresh sage or 1/2 tsp. dried sage
- 1/2 heads - green cabbage cored, coarsely shredded (about 9 cups)
- 3 - large carrots coarsely shredded (about 3 cups)
- 2 tablespoons - cider vinegar
- 1/2 teaspoons - salt
- 1/4 cups - fat-free low-sodium chicken broth or bouillon cube
Directions:
To make the chops, combine the sage, garlic, salt and a few grinds of pepper in a small bowl. Rub this mixture all over the pork chops and let sit at room temperature for 10 minutes.
Heat the oil in a large non-stick skillet over medium-high heat. Add the chops and brown on both sides, 1-2 minutes per side. Transfer the chops to a plate.
To make the slaw, carefully wipe out the pan. Heat the oil over medium heat and add onion, apple, and sage. Cook, stirring a few times, until softened and golden brown, 4-5 minutes. Add the cabbage, carrots, vinegar and salt and continue cooking until the cabbage and carrots begin to soften, about 5 minutes.
Add the broth and return the pork chops to the pan, burying them in the vegetable mixture. Cover and cook just until the pork chops have a slight blush in the center, 5-7 minutes longer.
To serve, arrange the warm slaw on individual plates and top with a pork chop and pan juices.
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