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Pork Chops with Apple Slaw

Pork Chops with Apple Slaw

Recipe and photo courtesy of HowtoBurnWater.com
Course entree
Servings 4 servings


  • 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


  • 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.