Sage-Rubbed Pork Chops with Warm Apple Slaw

Another first for me. I've never made pork chops before. I'm not generally a fan of bones. I definitely had a back-up plan of cereal for dinner in case this didn't work out...

Ingredients:

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 (I don't particularly like onions, so didn't include it)

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) *I cheated and got a bag of cabbage already shredded*

3 large carrots, coarsely shredded (about 3 cups)

2 tablespoons apple cider vinegar

1/2 teaspoon salt

3/4 cup low-sodium chicken broth

Step by step instructions:

1. To make the chops, combine the sage, garlic, salt, and a few grinds of pepper in a small bowl.

2. Rub this mixture all over the pork chops and let them sit at room temperature for 10 minutes.

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

4. 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, approximately 4-5 minutes.

5. Add the cabbage, carrots, vinegar, and salt and continue cooking until the cabbage and carrots begin to soften, about 5 minutes.

6. Add the broth and return the pork chops to the pan, burying them in the vegetable mixture. 

(yeah, there are pork chops under there, somewhere)

7. Cover and cook until the pork chops have just a slight blush in the center, about 5-7 minutes longer.

8. To serve, arrange the warm slaw on individual plates and top with a pork chop and some pan juices.

Recipe from Ellie Krieger

Evaluation: I was right, I don't like bones. This was, however, a really great dish. The apple slaw was really great. For next time, I would use boneless pork chop loins and more apples in the slaw. I will definitely be trying this one again!