Sage Rubbed Chicken with Apple Slaw

NiciS72 · August 2011

OMG, I tried the recipe below with a few changes tonight and it was FABULOUS!!!!! DH hates porkchops and seeing as they are higher i calories than chicken I decided to swap it out. I also didn't put in the carrots as i forgot that my grater rusted and was thrown out. ANYWAY, the slaw i put in MFP by the weights and figured it out to 6 servings (as 4 was WAY TOO MUCH) and it was 109 calories a serving. The chicken is only 30 calories per oz. so my total meal was under 200 calories! Hope you all enjoy this wonderful recipe from Ellie Krieger.

Sage Rubbed Pork Chops with Warm Apple Slaw

Ingredients

4 teaspoons chopped fresh sage or 1 1/2 teaspoons dried
1 large clove garlic, minced (about 1 teaspoon)
1 teaspoon salt, divided
Freshly ground black pepper
4 (3/4-inch) bone-in pork loin chops (about 8 ounces each)
1 large onion
1 large Granny Smith apple, cut in 1/2, cored
1/2 head green cabbage, cored
3 large carrots
2 teaspoons olive oil, divided
2 tablespoons cider vinegar
3/4 cup low-sodium chicken broth

Directions

Combine the 3 teaspoons of the fresh sage or 1 teaspoon dried, garlic, 1/2 teaspoon of salt and a few grinds of fresh pepper. Rub this mixture all over the pork chops and let the chops sit at room temperature for 10 minutes. Meanwhile, thinly slice the onion, apple and cabbage and julienne the carrots (very thin sticks).

Heat 1 teaspoon of the oil in a large nonstick frying pan until hot but not smoking. Add the chops and brown on both sides, 1 to 2 minutes per side. Remove.

Carefully wipe out the pan. Heat the remaining teaspoon oil over moderate heat and add the onion, apples and remaining teaspoon fresh sage or 1/2 teaspoon dried. Cook, stirring occasionally, until the mixture is soft and golden brown, 4 to 5 minutes. Add the cabbage, carrots, vinegar and 1/2 teaspoon salt and continue cooking until the cabbage and carrots begin to soften, about 5 minutes. Add the broth and return the pork chops to the pan burying them in the vegetable mixture. Cover and cook just until the pork chops are just slightly blush in the center, 5 to 7 minutes longer.

To serve, arrange the warm slaw on individual plates and top with a pork chop and pan juices.