Sage-Rubbed Pork Chops with Warm Apple Slaw

For the chops:
1 tablespoon chopped fresh sage or 1 teaspoon dried
1 large clove garlic, minced (about 1 teaspoon)
1/2 teaspoon salt
Freshly ground black pepper
Four 3/4-inch-thick bone-in pork loin chops (about 8 ounces each)
2 teaspoons olive oil


For the slaw:
2 teaspoons olive oil
1 large onion, cut in half, then thinly sliced into half-moons
1 large Granny Smith apple, cut in half, cored, and coarsely shredded
1 teaspoon chopped fresh sage or 1/2 teaspoon dried
1/2 head green cabbage, cored and 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


To make the chops, combine the sage, garlic, salt, and a few grinds of pepper in a small bowl. Rub this mixture all over the pork chops and let them sit at room temperature for 10 minutes.


Heat the oil in a large nonstick skillet over medium-high heat until good and hot. Add the chops and brown well on both sides, 1 to 2 minutes per side. Remove the chops to a plate.


To make the slaw, carefully wipe out the pan. Heat the oil over medium heat and add the onion, apple, and sage. Cook, stirring a few times, until softened and golden brown, 4 to 5 minutes. Add the cabbage, carrots, vinegar, and 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 some pan juices.


Makes 4 servings
Serving size: 1 pork chop and 1 1/4 cups slaw


Per Serving:
Calories 545; Total fat 36g (Sat fat 12g, Mono fat 17g, Poly fat 3.5g); Protein 31g; Carb 23g; Fiber 6g; Cholesterol 107mg; Sodium 750mg


Excellent source of: fiber, phosphorus, potassium, niacin, riboflavin, selenium, thiamin, vitamin A, vitamin B6, vitamin C, zinc
Good source of: calcium, iron, magnesium, manganese, molybdenum, vitamin B12


Copyright 2008 Ellie Krieger. All Rights Reserved.

2 comments (Add your own)

1. Lisa wrote:
This is one of my favorites! Its delicious and perfect for Fall!

Mon, September 24, 2012 @ 12:34 PM

2. Seashells at Seashore wrote:
Have been a big fan of your recipes over the years. This pork and slaw recipe is delicious and easy to make. I grilled the pork and did the slaw in a pan and it worked well.

Wed, November 20, 2013 @ 5:47 PM

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