WFD: What's for Dinner Wednesday

Bored of cooking the same things and especially tiring of chicken, I went through the tagged recipes in my Google Reader this morning before heading out to the grocery store.  When I read the name of this recipe, I knew I had to give it a try.  Even better, it is healthy and quick.  Upon arriving at the pork section of the meat aisle I was happy to see that the pork chops I needed happened to be on sale for only $1.99 a pound!  I grabbed a 6 pack - four for tonight's recipe and two to freeze for later.  Love a good stock up sale.  So this is what's happening for dinner here. 

The chops after the intial sear and the apple and onion mix getting happy in the pan.

Pork Chops with Warm Apple Slaw
adapted from Ellie Krieger, The Food You Crave (Click for my source)

Ingredients:
4 tsp. chopped fresh sage or 1 1/2 tsp. dried
2large cloves garlic, minced
1 tsp. salt, divided
freshly-ground black pepper
4 (3/4-in.) bone-in pork loin chops (about 8 oz. each)
1 large red onion
2 medium Granny Smith apples, cored
1 bag slaw mix
2 tsp. olive oil, divided
1/4 c. cider vinegar
3/4 c. low-sodium chicken broth

Directions:

1. Combine three tsp. fresh sage or or 1 tsp. dried, garlic, a half tsp. of salt, and pepper. Rub into the pork chops and let sit at room temperature for ten minutes.

2. Meanwhile, thinly slice the onion, apple and cabbage (if necessary). Shred or julienne the carrots.

3. Heat one tsp. of the oil in a large nonstick saute pan until hot but not smoking. Add the chops and brown on both sides, one to two minutes per side. Remove and set aside.

4. Heat the remaining teaspoon oil over moderate heat and add the onion, apples, and remaining sage. Cook, stirring occasionally, until the mixture is soft and golden brown, four to five minutes.

5. Add the cabbage, carrots, vinegar and remaining 1/2 tsp. salt. Cook until the cabbage and carrots begin to soften, about five minutes. Add the broth and return the pork chops to the pan burying them in the vegetable mixture. Cover and cook five to seven minutes longer.

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

REVIEW: The recipe was easy and didn't need a lot of pot-watching.  The flavors were okay but, much more mild than I had anticipated.  I will probably make it again since it was fairly simple, healthy and different than the usual but will likely try to figure out a way to add more flavor.  Maybe using apple cider at the end rather than chicken broth.