Sage Rubbed Pork Chops With Warm Apple Slaw
- Chops: 1 tbsp chopped fresh sage, 1 large clove garlic minced, 1/2 tsp salt, fresh ground pepper, 4 3/4 inch thick bone-in pork loin chops (about 8 oz each), 2 tsp olive oil.
- Slaw: 2 tsp olive oil, 1 large onion cut in half then thinly sliced into half moons, 1 large granny smith apple cut in half then cored and coarsely shredded, 1 tsp chopped fresh sage, 1/2 head green cabbage cored and coarsely shredded (about 9 cups), 3 large carrots coarsely shredded (about 3 cups), 2 tbsp cider vinegar, 3/4 cup low sodium chicken broth
- For chops, combine sage, garlic, salt and a few grinds of pepper in a small bowl. Rub mixture all over the pork and let sit at room temperature for 10 minutes. Heat oil in a large nonstick skillet over medium-high heat until good and hot. Add chops and brown well on both sides, 1-2 minutes per side. Transfer chops to a plate. For slaw, carefully wipe out the pan. Heat oil over medium heat and add the onion, apple and sage. Cook, stirring a few times, until softened and golden brown, 4-5 minutes. Add the cabbage, carrots, vinegar, and salt and continue cooking until the cabbage and the carrots begin to soften, about 5 minutes. Add the broth and return the chops to the pan, burying them in the vegetable mixture. Cover and cook just until the pork chops have just a slight light blush in the center, 5-7 minutes longer.
chops, olive oil
Taken from www.epicurious.com/recipes/member/views/sage-rubbed-pork-chops-with-warm-apple-slaw-50052484 (may not work)