By Gretchen McKay, Pittsburgh Post-Gazette
Protein-rich, savory dishes like pan-sauteed pork chops are classic cold-weather food because they don’t just fill your belly with something incredibly satisfying — they also fill your kitchen with wonderful, comforting aromas.
They’re especially flavorful when topped with apples and shallots simmered in butter and perfumed with fresh sage.
This recipe comes together in a flash — less than 20 minutes — making it a perfect dish for busy school nights or after a long day in front of the computer.
For a complete meal, the chops are served with another winter classic, a warm green cabbage slaw.
For the juiciest chops, allow them to come up to room temperature for around 20 minutes after seasoning with salt and pepper. Also be sure to cook them to a proper internal temperature of 145 degrees.
To shred cabbage by hand (mandolins are super scary!), cut the head in half from top to bottom and remove the core. Place the cabbage cut-side down on the cutting board and make a series of parallel vertical cuts; spacing depends on how finely sliced you want the slaw. Repeat with other half head.
I cooked the apples with the (well-washed) skin on, but you can peel them for a smoother texture.
One-pot Pork Chops with Apples and Slaw
For slaw
1 small head green cabbage, sliced thin or shredded
1 tablespoon butter or extra virgin olive oil
Kosher salt and freshly ground black pepper
1 teaspoon celery seed
For pork chops
4 3-ounce pork center cut pork chops
Salt and pepper
3 tablespoons butter, divided
1 tablespoon fresh chopped sage
Kosher salt and freshly ground black pepper
2 Granny Smith or other tart apple, cored and sliced into wedges
1 small shallot, minced (about 2 tablespoons)
1 cup chicken broth or stock
1 tablespoon cornstarch or flour
2 teaspoons Dijon mustard
Prepare slaw. Heat butter or oil in a large nonstick skillet over medium heat.
Add cabbage and toss with tongs to coat. Cook for 3-4 minutes, or until cabbage starts to slightly wilt.
Reduce heat to medium, add 1 tablespoon water, cover with lid and cook for 1 minute.
Uncover skillet and add celery seed. Continue to toss and cook for another 2-3 minutes, or until cabbage is softened and slightly translucent.
Season to taste with salt and pepper, cover and set aside while you prepare pork chops.
Pat pork chops dry with paper towels and season well with salt and pepper.
Add 1 tablespoon butter to a large nonstick or cast-iron skillet over medium-high heat. When sizzling, add chops and chopped sage and cook for 2 minutes per side, or until lightly browned with a nice sear.
Remove chops to a plate and set aside while you cook apples.
Add remaining 2 tablespoons butter to the pan and add the apples. Cook over medium heat, stirring occasionally, for 3-4 minutes, or until the apples are lightly browned.
Add chopped shallot and cook until soft and aromatic, about 2 minutes.
In a medium bowl, whisk together broth, cornstarch and mustard in a medium bowl. Pour into skillet with the apples and bring to a simmer.
Return chops to skillet, reduce heat to medium-low and cook for 3 minutes. Turn chops and cook until sauce is slightly thickened and chops register 145 degrees on an instant-read thermometer.
Transfer chops to a platter or divide among 4 plates. Top with apples and sauce, and serve with warm cabbage slaw.
Serves 4.
— adapted from “Eat What You Love Quick & Easy” by Marlene Koch
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