CEiMB - Sage-rubbed Pork Chops with Warm Apple Slaw

Jennifer of Jen B's Cooking Carveout Breach of the Recipeace hosted this week's CEiMB recipe, Sage Rubbed Pork Chops with Warm Apple Slaw. I had checked this recipe out previously and was really excited about making it. GREAT pick, Jennifer!

Jennifer is a lawyer in my office and we have a good time collaborating over recipes, what's good, what's not, what takes too much time, etc. One of the first things you learn about Jennifer upon meeting her is how much she loves her three cats. Jen was not a cat person until one day three little kittens showed up on her doorstep. She has shown great mothering instincts toward the kittens, and has grown to love them even though she is allergic to cats. I tease her a lot about them. What are friends for if not to tease and torment?

Here kitty kitty kitty.

Tom, Oskar, and Beasley. Aren't they cute?

These pork chops were so good! I actually cannot wait to make them a second time. Loved the slaw. It was a quick and easy recipe and very impressive I thought. I'll definitely be making this recipe for dinner guests the next time I find the energy to clean the house. I seem to be having dust issues since we renovated the kitchen. I dust, the dust returns. I dust, the dust returns. And lots of sneezing going on in this house!

Here are the beautiful chops before cooking them. You rub them with garlic, fresh sage, and freshly ground pepper. The fresh sage had such a wonderful aroma.

The slaw was huge until it cooked down. Then it was just the right amount. I used a bag of precut cabbage and carrots.

Served it right up with some fresh green beans and a glass of Asian Pear Green Tea. A delicious and healthy dinner!

For those of you interested in how my first violin lesson turned out, let me just say that it was hard and when I got home I was frustrated and this is what I "wanted" to do to my violin, but thank goodness I restrained. I'll try again next week!!

Recipe:

Sage Rubbed Pork Chops with Warm Apple Slaw
2007, Ellie Krieger, All rights reserved
Serves:
4 servings

Ingredients

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) bone-in 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

3/4 cup low-sodium chicken broth

Directions

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). Heat 1 teaspoon of the oil in a large nonstick frying pan until hot but not smoking. Add the chops and brown on both sides, 1 to 2 minutes per side. Remove. 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.