Pork Chops with Warm Cabbage Slaw
Annabelle Breakey
This colorful slaw is a fresher and faster version of the classic German long-cooked red cabbage. We serve it with pork, but it also makes a nice cool-weather side with simply cooked chicken or steak.
This recipe, and others like it, can be found in the article “32 Delicious Ways to Savor Apple Season.”
How to Make It
Step 1
1
Heat oil in a large frying pan over high heat. Season pork chops with 1/2 tsp. each salt and pepper. Cook, turning once, until browned but still slightly pink in center, 5 minutes total. Transfer to a plate, tent with foil, and let rest.
Step 2
2
Melt butter in the same pan. Cook cabbage, bell pepper, onion, apple, and carrots until just starting to soften, about 5 minutes. Mix in vinegar, sugar, and remaining 1/2 tsp. each salt and pepper. Serve with pork chops.
Step 3
3
Note: Nutritional analysis is per serving.
Ingredients
2 teaspoons vegetable oil
4 bone-in pork chops (7 oz. each)
1 teaspoon kosher salt, divided
1 teaspoon pepper, divided
2 tablespoons butter
4 cups sliced red cabbage
1/2 red bell pepper, thinly sliced
1/2 cup sliced red onion
1 green apple, peeled, cored, and thinly sliced
2 carrots, shredded
2 teaspoons rice vinegar
2 teaspoons sugar
