Sage-Rubbed Pork Chops With Warm Apple Slaw

• Chops
• 1 tablespoon chopped fresh sage or 1 teaspoon dried sage
• 1 large garlic clove, minced (about 1 tsp)
• 1/2 teaspoon salt
• fresh ground black pepper
• 4 3/4 in thick pork loin chops with bone, about 8 ounces each
• 2 teaspoons olive oil
• Slaw
• 2 teaspoons olive oil
• 1 large onion, cut in half and then into half-moons
• 1 large granny smith apple, coarsely shredded
• 1 teaspoon chopped fresh sage or 1/2 teaspoon dried sage
• 1/2 head green cabbage, coarsely shredded (about 9 cups)
• 3 large carrots, coarsely shredded (about 3 cups)
• 2 tablespoons cider vinegar
• 1/2 teaspoon salt
• 3/4 cup low sodium chicken broth

1. Chops: combine the sage, garlic, salt and a few grinds of fresh black pepper in a small bowl. Rub all over the chops and let them stand at room temperature for ten minutes.
2. Heat the oil in a large non-stick frying pan over medium-high heat. Add the chops and brown, 1 to 2 minutes per side. Transfer to a plate.
3. Slaw: Wipe out the frying pan, add fresh oil and heat over medium heat.
4. Add the onion, apple and sage and cook, stirring a few times, until softened and golden brown, 4 to 5 minutes.
5. Add the cabbage, carrot, vinegar and salt and continue cooking until the veggies start to soften, about 4 to 5 minutes.
6. Add the broth to the pan, then return the chops, burying them in the vegetables.
7. Cover and cook just until the chops have a slight blush in the center - loin is lean and should not be overcooked - about 5 to 7 minutes longer.
8. To serve: arrange the warm slaw on plates, and top with a pork chop and pan juices.

chops, fresh sage, garlic, salt, fresh ground black pepper, pork loin chops with bone, olive oil, olive oil, onion, granny smith apple, fresh sage, green cabbage, carrots, cider vinegar, salt, chicken broth

Taken from www.food.com/recipe/sage-rubbed-pork-chops-with-warm-apple-slaw-484460 (may not work)