Sage Pork Chops With Apple Slaw
Ingredients
- 1 tablespoon sage, fresh, chopped or
- 12 teaspoon sage, dried
- 1 large garlic clove, minced,
- 12 teaspoon salt, more to taste
- black pepper, ground, fresh
- 4 34 inches pork loin chops, bone-in
- 4 teaspoons olive oil, divided
- 1 large onion, cut in half, then sliced thinly
- 1 large granny smith apple, shredded, cut in half, cored
- 1 teaspoon sage, fresh, or
- 12 teaspoon sage, dried
- 9 cups green cabbage, cored and coarsely shredded (about 1/2 head)
- 3 large carrots, shredded,
- 2 tablespoons cider vinegar
- 12 teaspoon salt
- 34 cup chicken broth
Directions
Combine 1 tablespoon sage, garlic, 1/2 teaspoon salt and pepper in a small bowl.Rub all over pork chops and let them "marinate" at room temperature about 10 minutes.
Heat 2 teaspoons of the oil in a large skillet over medium high heat.
Add pork chops and brown well on both sides, 1 to 2 minutes per side.
Remove to a plate.
Wipe out the skillet and heat 2 teaspoons oil over medium heat.
Add onion, apple and sage.
Saute, stirring occasionally, until onion is softened and golden brown, about 4 to 5 minutes.
Add cabbage, carrots, vinegar and salt, saute about 5 minutes.
Add the broth and return pork chops to the pan, spooning some of the slaw over the chops.
Cover and cook another 5 to 7 minutes.
Serve.