Sage Pork Chops with Apple Slaw

This recipe was inspired by our local produce place, Filipe's Market.  Filipe's stocks every type of apple known to man, and I really wanted to take advantage of that.  I went hunting online for apple slaw recipes and in the end, combined a few of them.  I feel like this recipe ought to be served with spaetzle, but I settle for rotini with a little butter.

For slicing up the apples, onion, and cabbage, I strongly recommend using a food processor with a slicing disk.  I use an 11-cup Cuisinart machine, which I adore.


Sage Pork Chops with Apple Slaw
serves 6

Combine:
2 tsp. dried sage
2 clove garlic, minced
1 tsp. salt
 a few grinds of fresh pepper

Rub this mixture on both sides of 6 pork chops and let them rest for 10 minutes.  Heat 1 teaspoon of olive oil in a large nonstick frying pan until shimmering (but not smoking). Add the chops and brown on both sides, 4-5 minutes per side. Set aside.

Add and saute on medium 4-5 minutes:
2 large Granny Smith apples (or other tart variety), cored and thinly sliced
1 large red onion, thinly sliced
1/2 tsp. dried sage

Add and cook 5 minutes more:
1/2 head green cabbage, cored and thinly sliced
1/4 cup apple cider vinegar
1/2 tsp. salt
1/2 tsp. sugar

Return the pork chops and any juices to the pan to warm them back up.  To serve, arrange the warm slaw on individual plates and top with a pork chop.

Shopping list:
6 pork chops
1 large red onion
2 large Granny Smith apples
1 head green cabbage

Check pantry:
garlic
dried sage
apple cider vinegar