Pork Chops with Cabbage Apple Slaw

Makes: 
6 servings
Utensil: 
5 Qt./4.7 L Roaster with Cover
12" Chef's Gourmet Skillet
small mixing bowl
Rate Recipe: 

Ingredients

Recipe Description: 

These are pork chops that will melt in your mouth! And the tangy slaw that accompanies it is full of flavor. This meal is both nutritious and delicious, and packed with complex carbohydrates.

Marinade
13
cup
olive oil
(80
mL)
12
cup
pineapple juice
(120
mL)
14
teaspoon
garlic powder
(1.25
mL)
12
cup
soy sauce
(120
mL)
3
tablespoons
brown sugar
(41
g)

Entrée

4
pork chops, bone-in, thin cut
4
cups
red cabbage, shredded, use Cone #4
(280
g)
1
red bell pepper cut thinly julienne style
12
cup
red onion, chopped, use Cone #4
(80
g)
3
small
green apples, chopped, use Cone #3
2
carrots, shredded, use Cone #2
14
cup
rice vinegar
(60
mL)
2
teaspoons
sugar
(8
g)
1
teaspoon
kosher salt
(5
mL)
12
teaspoon
black pepper
(2.5
mL)
Directions: 
  1. In a small bowl thoroughly blend all of the marinade ingredients. Place pork chops in a large, flat pan (or a large zip-lock bag), pour marinade over chops and refrigerate for at least 4 hours. Can marinate overnight.
  2. Preheat skillet over medium heat. When several drops of water sprinkled on the pan skitter and dissipate, place pork chops in pan. Lower heat to medium-low and cook chop about 3 minutes. Turn and cook about 2 minutes more. Meat should be browned but still slightly pink in the center. Transfer to plate, tent with foil or cover with another plate, and let the meat rest.
  3. Preheat roaster over medium heat. When several drops of water sprinkled on the pan skitter and dissipate, place cabbage, bell pepper, onion, apple and carrots. Cook until just starting to soften, about 5 minutes. remove pan from heat.
  4. In a small bowl blend vinegar, sugar, salt and pepper.
  5. Stir mixture into pan with vegetables and apple, a little at a time, until it reaches the moistness desired; blend thoroughly. Save any remaining dressing for a salad at another time.
  6. Place vegetable mixture on plate, place pork chops on top and serve.
Tips: 
  • Can marinate overnight.
  • Vegetables can be cut the night before serving.
  • Add a touch of mayonnaise to leftover slaw and use to top burgers.
Nutritional Information per Serving
Entrée
Calories: 
336
Total Fat: 
10g
Saturated Fat: 
4g
Cholesterol: 
65mg
Sodium: 
993mg
Total Carbs: 
39g
Dietary Fiber: 
5g
Sugar: 
7g
Protein: 
22g
Marinade
Calories: 
155
Fat: 
12g
Saturated Fat: 
2g
Cholesterol: 
0mg
Sodium: 
711mg
Carbohydrate: 
11g
Fiber: 
0g
Sugar: 
9g
Protein: 
1g
Most is discarded

Directions

Tips

Reviews