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Pork Chops with Warm Cabbage Slaw

Photo: Annabelle Breakey; Styling: Karen Shinto
Total time 30 mins
Yield Serves 4
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.


  • 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

Nutrition 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

How to Make It

  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.

  3. Note: Nutritional analysis is per serving.