This week’s Craving Ellie selection was chosen by Jen B's Cooking Carveout Breach of the Recipeace. I thought this was a great seasonal choice, and my CSA even had green cabbage as one of our choices this week - score! We had boneless pork chops in the freezer and I always have granny smith apples at home. I was pretty much set for this dish!
Besides using boneless pork chops, I added crushed red pepper flakes to the slaw as it was wilting down. I was pleasantly surprised by this dish, the pork and apples were my favorite parts - I honestly would have been happy with pork and sauteed apples and cinnamon. We served this with Biltmore Estates Chardonnay which didn't hurt either!
- 4 teaspoons chopped fresh sage or 1 1/2 teaspoons dried
- 1 large clove garlic, minced (about 1 teaspoon)
- 1 teaspoon salt, divided
- Freshly ground black pepper
- 4 (3/4-inch) 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 teaspoons olive oil, divided
- 2 tablespoons cider vinegar
- 2 teaspoons crushed red pepper flakes, optional
- 3/4 cup low-sodium chicken broth
Combine the 3 teaspoons of the fresh sage or 1 teaspoon dried, garlic, 1/2 teaspoon 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 10 minutes. Meanwhile, thinly slice the onion, apple and cabbage and julienne the carrots (very thin sticks).
Carefully wipe out the pan. Heat the remaining teaspoon oil over moderate heat and add the onion, apples and remaining teaspoon 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 1/2 teaspoon 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.