SAGE-RUBBED PORK CHOPS WITH WARM APPLE SLAW

Sage-Rubbed Pork Chops With Warm Apple Slaw image

Provided by duonyte

Categories Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

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
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

Steps:

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.
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.
Slaw: Wipe out the frying pan, add fresh oil and heat over medium heat.
Add the onion, apple and sage and cook, stirring a few times, until softened and golden brown, 4 to 5 minutes.
Add the cabbage, carrot, vinegar and salt and continue cooking until the veggies start to soften, about 4 to 5 minutes.
Add the broth to the pan, then return the chops, burying them in the vegetables.
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.
To serve: arrange the warm slaw on plates, and top with a pork chop and pan juices.

Nutrition Facts : Calories 316.3, Fat 12.2, SaturatedFat 3.2, Cholesterol 70.1, Sodium 742, Carbohydrate 24.3, Fiber 6.6, Sugar 13.7, Protein 28.7