Flying on Jess Fuel

Fueling my Navy pilot, one meal at a time...

Navigation
  • Home
  • A little about us…
    • Privacy Policy
  • Recipes
  • Travel
  • Gardening

Sage-Rubbed Pork Chops with Warm Apple Slaw

August 30, 2011 by jessfuel 1 Comment

This one is for everyone who says I only cook chicken!

I promise we don’t only eat chicken. It just happens to be that when we have steak or fish (that rare occurrence, here in Oklahoma), it’s seasoned and grilled and doesn’t require much of a recipe.

But what about the other white meat? Well, to be honest, I’m a little scared of pork. I’ve had a lot of really bad, tough, shoe leather-like pork. And though I actually have cooked it successfully before, I’m still a little wary.

I saw this recipe in one of my cookbooks months and months ago, before Jess Fuel even existed. It looked really good, but I didn’t want to chance failing on the pork front. So I forgot about it. Until recently when I was perusing the book for some new ideas. It called out to me again, and this time, I decided to answer.

At the last minute, Nick decided to invite some friends over for dinner. Now the pressure was REALLY on!

Sage Rubbed Pork Chops with Warm Apple Slaw

(from The Food You Crave by Ellie Kreiger)

for the chops:

  • 1 tsp dried sage
  • 1 tsp minced garlic
  • 1/2 tsp salt
  • freshly ground black pepper
  • 4 3/4-inch-thick bone-in pork loin chops
  • 2 tsp olive oil

for the slaw:

  • 2 tsp olive oil
  • 1 large onion, cut in half and sliced into half-moons
  • 1 large Granny Smith apple, cored and shredded
  • 1/2 tsp dried sage
  • 1/2 head green cabbage, cored and coarsely shredded
  • 3 large carrots, coarsely shredded
  • 2 tbsp cider vinegar
  • 1/2 tsp salt
  • 3/4 cup low-sodium chicken broth

Combine sage, salt, pepper and garlic in a small bowl and combine.

Rub mixture all over both sides of pork chops. Let them sit at room temperature for 10 minutes.

Heat oil in a large nonstick saute pan over medium-high heat. Add the chops and brown on both sides, about 1-2 minutes per side. Remove chops from pan.

In the same pan, heat remaining oil over medium heat. Add onion, apple and sage. Cook, stirring, until softened, about 5 minutes.

Add the cabbage, carrots, vinegar and salt. Continue cooking until cabbage begins to soften, about 5 minutes.

Add the broth and return the pork chops to the pan.

Cover and cook until the pork chops are just done, about 5 minutes.

I served my chops with cranberry corn muffins (Jiffy mix + dried cranberries). All the fall flavors went together really well! I actually wanted to make cornbread stuffing… but ended up being too lazy.

So how was the pork? Well, definitely not as perfectly browned as the picture in the cookbook… but not overcooked either! Hooray! Everyone enjoyed the meal, including Kaiser, who got the grissly scraps. I especially loved the slaw!

Perhaps there is more pork in my future!

You Might Also Like:

Lemon Dewberry Muffins
Kumquat Quinoa Salad
Crock Pot Balsamic Glazed Pork Tenderloin
Caramel Apple Slices

Share this:

  • Share
  • Twitter
  • Pinterest
  • Facebook
  • Email
  • Print
  • Reddit

Filed Under: Pork & Sausage Tagged With: fruit, pork

« Chicken Tamale Casserole
Bistro Chicken »

Trackbacks

  1. Twenty-Six Great Fall Recipes | Flying on Jess Fuel says:
    February 11, 2014 at 3:34 pm

    […] Sage Rubbed Pork Chops with Warm Apple Slaw – Sage and apple scream autumn! […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Fueling my Navy Pilot, one meal at a time…

Welcome to Flying on Jess Fuel! I love to cook and share my recipes and adventures in the kitchen with everyone. Take a look around... you might just find tonight's dinner!

Search Flying on Jess Fuel

Subscribe via Email

Enter your email address to subscribe to Flying on Jess Fuel and receive notifications of new posts by email.

ABOUT JESS

Jess is home cook, foodie and proud Navy wife. She grew up in Boston and now lives on the West Coast. She loves to blog, travel, read and write. When she's not working or blogging, she can be found running or relaxing with a glass of wine. Read More…

Check out these healthy recipes!

Dilly Cucumber Bites
Kale and Black Bean Enchiladas with Avocado Cream and Homemade Enchilada Sauce (Vegan)
Banana Almond Chia Seed Pudding

*Click Here* to read Flying on Jess Fuel’s Privacy Policy.
This site contains affiliate links, meaning that if you make a purchase through them, we will receive a small commission.

Copyright © 2023 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress