Pork Chops with Warm Cabbage Slaw

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.

Total: 30 minutes
Yield: Serves 4

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. 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.
Note: Nutritional analysis is per serving.