Sage Rubbed Pork Chops with Warm Apple Slaw

I was poking around the internet the other day, trying to find something a little different but still healthy to make for dinner, and I came across this recipe. It looked a little different, and healthy enough, and we had 1/2 a head of cabbage in the fridge that I wanted to use, so I went ahead and made it. The picture above is from Food Network, I didn’t think about taking one until it was too late.

I used red cabbage and sherry vinegar, since that is what I had. I made the full recipe of slaw, but only 2 pork chops. I should have made 3 so Ted would have one for lunch the next day, but I didn’t think of that while I was at the store.

The pork chops were delicious, but the slaw was the winner for me. Because it was called slaw, I expected it to be crunchy, but it wasn’t, it was soft and lovely, with the apples and onions and cabbage and carrots melding so well together. I’m not a huge fan of sage, so I used a bit less than the recipe called for, but I did not omit it. Give this one a try, if you’re into such things. Since Maya is almost entirely vegetarian, I made her some ficken (what we call fake chicken) cutlets, and served it with the slaw.

Sage Rubbed Pork Chops with Warm Apple Slaw

Ingredients:
4 teaspoons chopped fresh sage or 1 1/2 teaspoons dried
1 large clove garlic, minced (about 1 teaspoon)
1 teaspoon salt, divided Freshly ground black pepper
4 (3/4-inch) bone-in pork loin chops (about 8 ounces each)
1 large onion
1 large Granny Smith apple, cut in 1/2, cored 1/2 head green cabbage, cored
3 large carrots
2 teaspoons olive oil, divided
2 tablespoons cider vinegar
3/4 cup low-sodium chicken broth

Directions:
1 Combine the 3 teaspoons of the fresh sage or 1 teaspoon dried,
garlic, 1/2 teaspoon of salt and a few grinds of fresh pepper. Rub this mixture all over the pork chops and let the chops sit at room temperature for 10 minutes. Meanwhile, thinly slice the onion, apple and cabbage and julienne the carrots (very thin sticks).

2 Heat 1 teaspoon of the oil in a large nonstick frying pan until hot but not smoking. Add the chops and brown on both sides, 1 to 2 minutes per side. Remove.

3 Carefully wipe out the pan. Heat the remaining teaspoon oil over moderate heat and add the onion, apples and remaining teaspoon fresh sage or 1/2
teaspoon dried. Cook, stirring occasionally, until the mixture is soft and golden brown, 4 to 5 minutes. Add the cabbage, carrots, vinegar and 1/2 teaspoon 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 are just slightly blush in the center, 5 to 7 minutes longer.

4 To serve, arrange the warm slaw on individual plates and top with a pork chop