Pork Chops with Apple Slaw
Recipe and photo courtesy of HowtoBurnWater.com
Ingredients
- 1 tsp dried sage for the pork chops
- 1/2 tsp dried sage for the slaw
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tsps olive oil for the pork chops
- 1 tsp olive oil for the slaw
- 4 boneless center cut pork chops
- 1 onion, thinly sliced
- 1 apple, thinly sliced
- 1 clove garlic, thinly sliced
- 1 14-oz bag pre-shredded cole slaw mix with carrots
- 2 tbsps apple cider vinegar
- 2 tsps brown sugar
- 3/4 cup low-sodium chicken broth
Instructions
- Wash hands with soap and water.
- Combine 1 teaspoon sage, ½teaspoon salt and ¼ teaspoon black pepper in a small bowl.
- Sprinkle the sage, salt and pepper mixture on both sides of the chops.
- In a large skillet over medium heat, add 2 teaspoons olive oil. Once the oil is hot, add the pork chops.
- Wash hands with soap and water after handling raw pork.
- Brown the chops on both sides, approximately 2 minutes per side.
- While the pork chops are browning, scrub the onion and apple with a clean vegetable brush under running water. Rinse the garlic under running water. Slice the onion, apple and garlic and set aside.
- Remove the pork chops from the pan and place them on a clean plate.
- Add the remaining 1 teaspoon olive oil to the pan. Add the sliced onions and apples.
- When the onion begins to turn translucent, add the sliced garlic and cook for 1 minute. Then add the sage and slaw mixture, along with the remaining dried sage, salt and pepper.
- Add the apple cider vinegar, brown sugar and low-sodium chicken broth to the pan. Stir to combine.
- Add the pork back into the pan and top it the slaw mixture.
- Cover and cook over medium heat until the pork chops reach an internal temperature of 145°F on a food thermometer with a 3-minute rest time after removal from the heat source, approximately 8-10 minutes.
- Serve immediately.