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
Total:
Recipe from Sunset

More From Sunset

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

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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pork Chops with Warm Cabbage Slaw Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy