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Pork chops are an often overlooked low-fat source of protein. And these sage pork chops with apple slaw adds a flavor punch to this great piece of meat.
When it’s time to choose a healthy protein source for our dinner or lunch, most people think of poultry or white fish but pork is a real contender when it comes to lean protein.
Not only does a palm-sized portion of pork contain a whopping 22 grams of protein, it’s also high in vitamins and minerals such as selenium, vitamin B6, vitamin B12, potassium, iron, magnesium, and zinc.
But if not cooked properly, pork can become really dry, which is why these sage pork chops with apple slaw rely on fresh herbs, veggies, and fruit to deliver a flavor punch and juicy chops.
So whether you grew up eating pork or these pork chops are your first attempt at cooking pork, I can guarantee that you’re in for a pleasant surprise and that these chops probably will become a go-to recipe in your household.
How to make sage pork chops with apple slaw
One of the best ways to see how healthy a recipe really is, is by looking at the raw ingredients. And just take a look at what goes into this recipe!
Step 1: Combine 1/2 teaspoon sage, garlic, 1/4 teaspoon salt, and some freshly ground pepper in a small bowl. Rub this mixture on both sides of the pork chops and let them sit at room temperature while you chop the vegetables and apples (at least 10 min.)
Step 2: Thinly slice the onion, apple, and cabbage (don’t bother peeling the apple.) Julienne the carrots. Set aside.
Step 3: Heat 1 teaspoon olive oil in a large skillet. Add the pork chops and brown on both sides, about 1 to 2 minutes per side. Remove pork chops from the pan.
Step 4: Add the remaining 1 teaspoon olive oil to the same skillet. Add the onion and remaining 1/4 teaspoon sage. Cook, stirring occasionally until the onions are soft and golden brown, about 4 to 5 minutes.
Step 5: Add the carrots and cook for about 3 minutes. Add the apples and cook for about 3 minutes. Add the cabbage and vinegar and cook for about 3 minutes. Add the broth or water to the pan.
Step 6: Return the pork chops to the pan and cover them with the slaw mixture. Cover and cook until pork chops are tender, 15 to 20 minutes.
Step 7: To serve, put slaw on plate first, then top with a pork chop.
Looking to reduce your sodium intake?
As mentioned, pork is high in minerals and vitamins and that includes sodium, so if you are watching your sodium intake, you may want to skip the salt and/or use low-sodium chicken stock or water.
The recipe only calls for 1/4 cup chicken stock so substituting it with water doesn’t impact the taste too significantly.
Don’t skip the apples
Since pork dishes can be a little salty, don’t skip the apple slaw as it can cut through that saltiness and it just tastes delicious.
Most apples will work for this recipe but I’d recommend using Golden Delicious apples, Piñata apples, or Honeycrisp apples since they’re a little sweeter and will stay firm when cooking.
Cooking tips for the perfect tender pork chops and crispy slaw
If you find that the chops start sticking to your pan, you might have to add a bit more oil.
I also added the ingredients to the slaw in order of “hardness” as you would with a stir-fry: onions first, then carrots, then apples, then cabbage. I didn’t want the apples to be mushy.
Storing any leftover chops and slaw
It’s hard to imagine ending up with leftovers of these delicious sage pork chops but should it happen (maybe you’re making a larger batch as part of your meal prep), you can store the leftover chops for up to 2 days in an airtight container in the fridge.
When reheating the dish, you can consider heating the pork and apple slaw separately to keep the crunchy texture of the slaw and prevent it from becoming mushy.
You can also cut up the pork and throw it in a salad, sandwich, or tortilla cold and bring it with you for an easy, healthy portable lunch.
More pork chop recipes to try
If you’re as much of a fan of pork as I am, you can try some of these other yummy pork recipes.
- Spice-rubbed pork chops
- Teriyaki pork with peanut sauce (slow cooker)
- Sweet and sour pork (Lower sodium, gluten-free)
When you’ve tried these Sage Pork Chops With Apple Slaw, please don’t forget to let me know how you liked them and rate the recipe in the comments below!
Sage Pork Chops with Apple Slaw
Ingredients
- ¾ teaspoon dried sage, (divided)
- 1 large clove garlic, (minced)
- ½ teaspoon sea salt
- Freshly ground black pepper
- 2 boneless pork loin chops, (about 4 oz each)
- ½ large sweet onion
- 1 small apple, (cored and cut in half)
- ¼ head green cabbage
- 2 medium carrots, (peeled)
- 2 teaspoons olive oil, (divided)
- 1 tablespoon cider vinegar
- ¼ cup low-sodium chicken broth , (or water)
Instructions
- Combine 1/2 teaspoon sage, garlic, 1/4 teaspoon salt and some freshly ground pepper in a small bowl. Rub this mixture on both sides of the pork chops and let them sit at room temperature while you chop the vegetables and apples (at least 10 min.)
- Thinly slice the onion, apple and cabbage. (Don’t bother peeling the apple.) Julienne the carrots. Set aside.
- Heat 1 teaspoon olive oil in a large skillet. Add the pork chops and brown on both sides, about 1 to 2 minutes per side. Remove pork chops from pan.
- Add the remaining 1 teaspoon olive oil to the same skillet. Add the onion and remaining 1/4 teaspoon sage. Cook, stirring occasionally, until the onions are soft and golden brown, about 4 to 5 minutes. Add the carrots and cook about 3 minutes. Add the apples and cook about 3 minutes. Add the cabbage and vinegar and cook about 3 minutes. Add the broth or water to the pan.
- Return the pork chops to the pan and cover them with the slaw mixture. Cover and cook until pork chops are tender, 15 to 20 minutes.
- To serve, put slaw on plate first, then top with a pork chop.
