My refrigerator contained boneless pork chops, apples and cabbage last night, so I did a quick web search for ideas about what to make with these ingredients. I stumbled across Ellie Krieger’s Sage Rubbed Pork Chops with Warm Apple Slaw on Food Network’s web site. I read some of the comments and made a few modifications to the recipe as I went along. The result was something that will become a go-to recipe in this household. It was tasty, filling, low calorie and easy to prepare.
I didn’t see that Food Network provided nutritional information, so I calculated it myself. This recipe is a good source of Fiber, Thiamin, Niacin, Phosphorus, Potassium, Protein, Vitamin A, Vitamin C, Vitamin K, Vitamin B6 and Selenium. It is also a bit high in Sodium. If you are watching your sodium intake, you may want to skip the salt and/or use low-sodium chicken stock or water. I didn’t bother defrosting chicken stock because I only needed 1/4 cup; I used water instead and it turned out just fine.
Here’s my version of Ellie Krieger’s recipe. I used a Golden Delicious apple because it’s what I had on hand, but I’m sure a Granny Smith would have given more punch. You may need to add a touch more olive oil to keep the chops from sticking. 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.
Sage Pork Chops with Apple Slaw
- 3/4 teaspoon dried sage divided
- 1 large clove garlic minced
- 1/2 teaspoon sea salt
- Freshly ground black pepper
- 2 boneless pork loin chops about 4 oz each
- 1/2 large sweet onion
- 1 small apple cored and cut in half
- 1/4 head green cabbage
- 2 medium carrots peeled
- 2 teaspoons olive oil divided
- 1 tablespoon cider vinegar
- 1/4 cup chicken broth or water
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 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.