Pork Chops with Warm Cabbage Slaw

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.

Yield: Serves 4
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 492
  • Calories from fat: 64%
  • Protein: 26g
  • Fat: 35g
  • Saturated fat: 14g
  • Carbohydrate: 18g
  • Fiber: 3.7g
  • Sodium: 642mg
  • Cholesterol: 109mg


  • 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


  1. 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. 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.
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