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Sage pork chop on top of apple slaw on a white plate
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5 from 1 vote

Sage Pork Chops with Apple Slaw

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.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Dishes
Cuisine: American
Diet: Diabetic
Keyword: sage pork chops
Servings: 2
Calories: 275kcal
Author: Diabetic Foodie


  • 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 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 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.


If you are watching your sodium intake, you may want to skip the salt and/or use low-sodium chicken stock or water.
Most apples will work for this recipe but I'd recommend using Golden Delicious apple, Piñata apples, or Honeycrisp apples.
If you find that the chops start sticking to your pan you might have to add a bit more oil.
To ensure your slaw is firm stir-fry onions first, then carrots, then apples, then cabbage.
Any leftovers can be stored for up to 2 days in an airtight container in the fridge.


Serving: 0g | Calories: 275kcal | Carbohydrates: 22.3g | Protein: 25g | Fat: 8.9g | Saturated Fat: 2.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3.3g | Trans Fat: 0g | Cholesterol: 65mg | Sodium: 862.7mg | Potassium: 337.2mg | Fiber: 6g | Sugar: 14.9g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 16.3g