Sagey Chops with Apple Slaw

 

Who says pork can't be part of a healthy diet? Sure, it may not fit into an ultra-low calorie or low-fat diet as comfortably as say... a boneless chicken breast or fresh salmon fillet, but that's not to say it can't still pack some goodness.

There's way to much info to discuss on fats in this one post, but my advice is as follows: Enjoy the occasional saturated fat. A few strips of bacon, the odd pork chop or striploin steak aren't the end of the world, and besides, some research shows that saturated fats may be beneficial to good health. It's really the trans fats you want to avoid like the plague.

Pork chop debate out of the way, this recipe packs lots of goodness. The key to success here is to use a nice thick chop, a hot clean pan, and lots of fresh herbs. The garlic cloves will almost roast in the oil and the skin just falls off leaving cloves of soft, buttery garlic.. perfect for smearing over the top of a perfect pork chop.

Sagey Chops with Apple Slaw

Ingredients:

2 pork chops, the thicker the better

7-8 sage leaves, chopped

4 large cloves unpeeled garlic, smashed with the side of your kinfe

1 tbsp olive oil  

1 tbsp butter 

1/4 cup vegetable stock

1/2 tsp honey

1 tsp balsamic vinegar  

1-2 tbsp cider or white wine vinegar

2 apples, cored and sliced thin

1 cup shredded cabbage

1/4 tsp cinnamon  

salt and black pepper to taste

Directions:

1. Pre-heat a large saute pan over medium-high heat. Season the pork chops on both sides with salt and black pepper. Add the olive oil, butter, garlic and sage to the pan. Add the pork chops and sear for about 2-3 minutes per side, basting with the herby butter a couple of times.
2. Remove the pork chops from the pan and set aside to rest. Spoon the garlic and sage over the chops. Add the stock, honey and balsamic vinegar to the pan. Allow to reduce by half and pour over the chops.
3. Add the apples, water, cider vinegar and cinnamon to the pan. Allow to cook for about 5 minutes or until they begin to soften. Add the cabbage and cook for a further 1 minute. Season with a pinch of salt and black pepper.
4. Plate the pork chops over the slaw with any juices. Garnish with a sprinkle of freshly chopped sage.

Comments

[Mark]

These Chops Look packed with flavor. Very Nice!