Whew! Things are certainly getting a little crazy at my house. Between having to pack my classroom to move to our brand new campus and Christmas, I'm feeling swamped. Thankfully, I've still managed to make several healthy and hearty meals to keep myself fueled up for the hectic days.
This one-pot wonder comes from Ellie Krieger, one of my favorite healthy cooks. Her original recipe calls for thinly slicing the cabbage, but I used bagged slaw mix because it was a) on sale and cheaper than a head of cabbage and b) quicker and easier. Obviously, the texture would've been a little better had a taken the time to slicing my own cabbage and shred my own carrots, but I was quite pleased with this meal, nonetheless. I hope you'll like it, too!
Pork Chops with Warm Apple Slaw
adapted from Ellie Krieger, The Food You Crave
4 tsp. chopped fresh sage or 1 1/2 tsp. dried
2large cloves garlic, minced
1 tsp. salt, divided
freshly-ground black pepper
4 (3/4-in.) bone-in pork loin chops (about 8 oz. each)
1 large red onion
2 medium Granny Smith apples, cored
1 bag slaw mix OR
1/2 head green cabbage, cored
3 large carrots, shredded
2 tsp. olive oil, divided
1/4 c. cider vinegar
3/4 c. low-sodium chicken broth
1. Combine three tsp. fresh sage or or 1 tsp. dried, garlic, a half tsp. of salt, and pepper. Rub into the pork chops and let sit at room temperature for ten minutes.
2. Meanwhile, thinly slice the onion, apple and cabbage (if necessary). Shred or julienne the carrots.
3. Heat one tsp. of the oil in a large nonstick saute pan until hot but not smoking. Add the chops and brown on both sides, one to two minutes per side. Remove and set aside.
4. Heat the remaining teaspoon oil over moderate heat and add the onion, apples, and remaining sage. Cook, stirring occasionally, until the mixture is soft and golden brown, four to five minutes.
5. Add the cabbage, carrots, vinegar and remaining 1/2 tsp. salt. Cook until the cabbage and carrots begin to soften, about five minutes. Add the broth and return the pork chops to the pan burying them in the vegetable mixture. Cover and cook five to seven minutes longer.
6. To serve, arrange the warm slaw on individual plates and top with a pork chop and pan juices.