Pork Chops with Warm Cabbage Slaw

Pork Chops with Warm Cabbage Slaw Recipe
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.
4

Worthy of a special occasion

Yield:

Serves 4

Recipe from

Sunset

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 492
Caloriesfromfat 64 %
Protein 26 g
Fat 35 g
Satfat 14 g
Carbohydrate 18 g
Fiber 3.7 g
Sodium 642 mg
Cholesterol 109 mg

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

Preparation

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.

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.

Note: Nutritional analysis is per serving.

Note:

Maureen Gray, Lake Oswego, OR,

December 2010
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