Best Sticky Pork And Apple Slaw Recipes

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

Sage Rubbed Pork Chops with Warm Apple Slaw image

Provided by Ellie Krieger

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

4 teaspoons chopped fresh sage or 1 1/2 teaspoons dried
1 large clove garlic, minced (about 1 teaspoon)
1 teaspoon salt, divided
Freshly ground black pepper
4 (3/4-inch) bone-in pork loin chops (about 8 ounces each)
1 large onion
1 large Granny Smith apple, cut in 1/2, cored
1/2 head green cabbage, cored
3 large carrots
2 teaspoons olive oil, divided
2 tablespoons cider vinegar
3/4 cup low-sodium chicken broth

Steps:

Combine the 3 teaspoons of the fresh sage or 1 teaspoon dried, garlic, 1/2 teaspoon of salt and a few grinds of fresh pepper. Rub this mixture all over the pork chops and let the chops sit at room temperature for 10 minutes. Meanwhile, thinly slice the onion, apple and cabbage and julienne the carrots (very thin sticks).
Heat 1 teaspoon of the oil in a large nonstick frying pan until hot but not smoking. Add the chops and brown on both sides, 1 to 2 minutes per side. Remove.
Carefully wipe out the pan. Heat the remaining teaspoon oil over moderate heat and add the onion, apples and remaining teaspoon fresh sage or 1/2 teaspoon dried. Cook, stirring occasionally, until the mixture is soft and golden brown, 4 to 5 minutes. Add the cabbage, carrots, vinegar and 1/2 teaspoon salt and continue cooking until the cabbage and carrots begin to soften, about 5 minutes. Add the broth and return the pork chops to the pan burying them in the vegetable mixture. Cover and cook just until the pork chops are just slightly blush in the center, 5 to 7 minutes longer.
To serve, arrange the warm slaw on individual plates and top with a pork chop and pan juices.