If there’s anything I love more than pork chops, it’s pork chops paired with apples or sage. I came across this recipe by Elie Krieger, and adapted it just a bit to work with what I had. I cut the time down on this recipe by very coarsely grating the apples and carrots, but if you have the time, julienned vegetables would be most appropriate in this dish. I also loved the rice vinegar, so feel free to go a little liberal with the amounts.
- 6 tsp chopped fresh sage
- 2 large cloves garlic, minced
- 2 tsp 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 tsp olive oil, divided
- 2 tbsp rice vinegar
- 3/4 cup chicken broth
Combine the sage, garlic, 1 tsp 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 about 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, 2 or 3 minutes per side. Remove.
Carefully wipe out the pan. Heat the remaining tsp oil over moderate heat and add the onion, apples and remaining tsp 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 tsp 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.