Pork Chops with Warm Cabbage Slaw
Photo: Annabelle Breakey; Styling: Karen Shinto
Yields Serves 4 Total Time 30 mins
AuthorMaureen Gray, Lake Oswego, OR,
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.

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

Directions

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.

Pork Chops with Warm Cabbage Slaw

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