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Herb Rubbed Pork Chops with Warm Broccoli Slaw

Herb Rubbed Pork Chops with Warm Broccoli Slaw
Photo by Scott Suchman for The Washington Post


Say hello to another one-skillet wonder! In this Herb Rubbed Pork Chops with Warm Broccoli Slaw recipe, the pork is cooked in the same pan as a broccoli slaw that makes good use of the vegetable’s often-discarded stems. Sliced apricots add a touch of sweet fruitiness which is so good with the pork. To make it extra-fast you could use a bag of broccoli slaw mix.


Herb Rubbed Pork Chops with Warm Broccoli Slaw



1 tablespoon chopped fresh sage (may substitute 1 teaspoon dried sage)
1 tablespoon chopped fresh rosemary (may substitute 1 teaspoon dried rosemary)
1/2 teaspoon granulated garlic (powder)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 boneless pork loin chops (about 5 ounces each)
11/4 pounds broccoli stems (from about 21/2 pounds broccoli bunches; may substitute one 12-to-14-ounce bag broccoli slaw)
1 medium carrot (see headnote)
2 tablespoons olive oil
1/2 medium onion, thinly sliced into half-moons
1/2 cup sliced dried Turkish apricots
3/4 cup no-salt-added chicken broth
2 tablespoons fresh lemon juice



Combine the sage, rosemary, garlic powder and 1/4 teaspoon each of salt and pepper in a small bowl. Rub this herb mixture on both sides of the pork chops; let them sit (at room temperature, about 10 minutes) while you prep the remaining ingredients.

Use a vegetable peeler or paring knife to trim away the broccoli stems’ tough outer layer as well as 1/4 inch from the bottom of each stem. (The yield should be about 12 ounces of tender broccoli stems.) Shred them on the large-holed side of a box grater or in a food processor fitted with a shredding disk. Shred the carrots the same way.

Heat 1 tablespoon of the oil in a large, deep skillet over medium-high heat. Once the oil shimmers, add the chops; cook until well browned on both sides, 1 to 2 minutes per side; they will not be cooked through. Transfer them to a plate.

Add the remaining tablespoon of oil to the same skillet. Reduce the heat to medium; add the onion and cook for 1 minute, stirring and scraping up any browned bits, then stir in the shredded broccoli and carrot and the apricots; cook for 1 minute.

Add the broth, lemon juice and the remaining 1/2 teaspoon of salt and 1/4teaspoon of pepper to the skillet. Once the mixture is bubbling at the edges, return the pork chops to the pan, nestling them in the slaw. Reduce the heat to medium-low, cover and cook until the pork chops have the faintest pink blush in the center (145 degrees on an instant-read thermometer), stirring once or twice, about 3 minutes more.

Serve the pork chops with the warm slaw alongside.

Serves 4

Per serving: Calories 390; Total Fat 19g (Saturated Fat 5g); Carbohydrates 25g; Dietary Fiber 2g; Protein 35g; Cholesterol 85mg; Sodium 600mg

Copyright 2016 Ellie Krieger All rights reserved

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