Sage-Rubbed Pork Chops With Warm Apple Slaw - cooking recipe

Ingredients

Chops
1 tablespoon chopped fresh sage or 1 teaspoon dried sage
1 large garlic clove, minced (about 1 tsp)
1/2 teaspoon salt
fresh ground black pepper
4 3/4 in thick pork loin chops with bone, about 8 ounces each
2 teaspoons olive oil
Slaw
2 teaspoons olive oil
1 large onion, cut in half and then into half-moons
1 large granny smith apple, coarsely shredded
1 teaspoon chopped fresh sage or 1/2 teaspoon dried sage
1/2 head green cabbage, coarsely shredded (about 9 cups)
3 large carrots, coarsely shredded (about 3 cups)
2 tablespoons cider vinegar
1/2 teaspoon salt
3/4 cup low sodium chicken broth

Preparation

Chops: combine the sage, garlic, salt and a few grinds of fresh black pepper in a small bowl. Rub all over the chops and let them stand at room temperature for ten minutes.
Heat the oil in a large non-stick frying pan over medium-high heat. Add the chops and brown, 1 to 2 minutes per side. Transfer to a plate.
Slaw: Wipe out the frying pan, add fresh oil and heat over medium heat.
Add the onion, apple and sage and cook, stirring a few times, until softened and golden brown, 4 to 5 minutes.
Add the cabbage, carrot, vinegar and salt and continue cooking until the veggies start to soften, about 4 to 5 minutes.
Add the broth to the pan, then return the chops, burying them in the vegetables.
Cover and cook just until the chops have a slight blush in the center - loin is lean and should not be overcooked - about 5 to 7 minutes longer.
To serve: arrange the warm slaw on plates, and top with a pork chop and pan juices.