Pork Chops with Warm Cabbage Slaw
Photo: Annabelle Breakey; Styling: Karen Shinto
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.
Search All of Sunset's Recipes
The Latest
After a Divorce, a Designer Needed a Fresh Start—Tour Her 840-Square-Foot Sanctuary
