Savory Pork Chops with Apple Slaw
Savory Pork Chops with Apple Slaw is a dish that fills my kitchen with warmth and comfort. I love preparing this recipe for family dinners, especially during the fall when apples are fresh and crisp. The juicy pork chops are seasoned to perfection, and the vibrant three-apple slaw adds a delightful crunch. It’s an easy dinner recipe that always impresses guests and makes my family smile. I still remember the first time I served Savory Pork Chops with Apple Slaw; everyone couldn’t stop raving about the flavors.
Cooking the Pork Chops
Cooking Savory Pork Chops with Apple Slaw begins with the pork chops. I season each chop generously with kosher salt and black pepper. Then, I heat olive oil in my trusty cast-iron skillet. The sound of sizzling meat is music to my ears as I sear the pork chops until they are golden brown and delicious. After a few minutes, I let them rest, allowing the juices to soak back into the meat. As I wait, I can hardly contain my excitement for the slaw.
Preparing the Slaw
The slaw is the star of the show. I pick Honeycrisp, Gala, and Granny Smith apples for their sweet and tart flavors. I thinly slice the apples and toss them with sliced celery, fresh herbs, and a creamy dressing made with Greek yogurt and apple cider vinegar. Mixing it all together feels like creating a beautiful masterpiece. When I serve Savory Pork Chops with Apple Slaw, I ensure each plate has a generous portion of slaw to complement the tender pork.
A Memorable Meal
Every bite of Savory Pork Chops with Apple Slaw brings a burst of flavor that makes the meal memorable. The combination of juicy pork and crisp, tangy slaw creates a perfect harmony on my plate. It’s not just a dinner; it’s a delightful experience that makes me feel connected to my loved ones. This recipe has truly become a cherished part of my cooking repertoire, one that I look forward to sharing time and time again.
Table of Contents
Chef’s Notes- Savory Pork Chops with Apple Slaw
- Room Temperature Chops: Allow the pork chops to come to room temperature for about 30 minutes before cooking. This ensures even cooking and a better sear.
- Resting Time: Don’t skip the resting time after cooking. It allows the juices to redistribute, resulting in a juicier chop.
- Temperature Check: Use an instant-read thermometer to check the internal temperature of the pork. Aim for 135°F for medium doneness; it will rise to 145°F as it rests.
- Herb Variations: Feel free to experiment with different herbs in the slaw, such as dill or mint, to add a unique twist to the flavor profile.
- Apple Variations: While Honeycrisp, Gala, and Granny Smith work beautifully, you can substitute with other apple varieties based on availability or personal preference.
- Make-Ahead Option: The slaw can be prepared a few hours in advance. Just dress it right before serving to keep it crisp.
- Pairing Suggestions: This dish pairs well with roasted vegetables, mashed potatoes, or a light grain like quinoa for a well-rounded meal.
Savory Pork Chops with Apple Slaw
4
15
minutes12
minutes600
kcal5
minutes32
minutesExperience a delightful blend of flavors with our Juicy Pork Chops paired perfectly with a vibrant Three-Apple Slaw. This easy yet impressive dinner recipe combines tender, perfectly seasoned pork chops with a crisp, tangy-sweet slaw crafted from Honeycrisp, Gala, and Granny Smith apples. Enhanced with fresh herbs and a zesty dressing, this dish is sure to become a favorite for family dinners or entertaining guests. Quick to prepare and bursting with texture and taste, it’s the ultimate solution for a healthy, satisfying meal that doesn’t break the bank. Elevate your dinner repertoire with this mouthwatering combination today!
Ingredients
- Proteins
4 10-ounce bone-in rib-cut pork chops each about 1 inch thick
- Produce
1 Honeycrisp apple
1 Gala apple
1 Granny Smith apple
4 inner celery stalks thinly diagonally sliced, plus 1/4 cup celery leaves
1 cup freshly chopped flat-leaf parsley
1/3 cup freshly snipped chives
- Condiments & Spices
1.5 tsp kosher salt divided
0.75 tsp freshly ground black pepper divided
1 tbsp olive oil
1/4 cup Greek yogurt
4 tsp apple cider vinegar
1 tsp poppy seeds
1/4 tsp sriracha sauce
- Alternative Ingredients:
Pork chops: Substitute with chicken breasts or tofu for a vegetarian option.
Greek yogurt: Replace with mayonnaise or vegan mayo.
Olive oil: Use vegetable oil or avocado oil instead.
Sriracha sauce: Swap with hot sauce like Tabasco.
Poppy seeds: Use sesame seeds as an alternative.
Flat-leaf parsley: Substitute with cilantro.
Chives: Replace with green onions.
Directions
- Seasoning Pork Chops: Begin by generously seasoning each pork chop with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper. Allow the flavors to penetrate the meat for about 5 minutes before cooking.
- Searing the Pork: Heat the olive oil in a large cast-iron skillet over medium-high heat, ensuring an even sear. Place the seasoned pork chops into the hot skillet, cooking each side for approximately 5 to 6 minutes until they develop a rich brown crust and reach an internal temperature of 135°F. Once cooked, transfer the chops to a plate and let them rest for 5 minutes to retain their juices.
- Preparing the Apples: Core each apple and cut them lengthwise into quarters. Using a sharp knife, thinly slice each quarter into elegant, matchstick-like strips, enhancing the slaw’s texture and visual appeal.
- Assembling the Slaw: In a large mixing bowl, combine the Greek yogurt, apple cider vinegar, poppy seeds, and sriracha sauce, whisking until smooth. Add the prepared apple sticks, sliced celery, celery leaves, chopped parsley, and snipped chives. Season the slaw with the remaining 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper, tossing everything together to ensure an even distribution of flavors.
- Serving: Present the freshly made three-apple slaw alongside the succulent pork chops, ensuring each plate has a generous portion of slaw. For an optional garnish, add a sprinkle of additional chives or parsley to enhance the dish’s presentation.
Equipment
- Cast Iron Skillet
- cutting board
- chef’s knife
- measuring cups and spoons
- Whisk
- bowl
- instant read thermometer
Notes
- Ensure your pork chops are at room temperature before cooking to achieve an even sear. Letting the chops rest after cooking helps retain their juices, resulting in a more tender bite. You can serve this dish with a side of roasted vegetables or mashed potatoes for a complete meal. For added flavor, consider marinating the pork chops in garlic and herbs for a few hours before cooking. To make the slaw spicier, increase the amount of sriracha to taste or add a dash of cayenne pepper.
Nutrition Facts
- Calories: 600kcal
- Fat: 35g
- Saturated Fat: 10g
- Cholesterol: 120mg
- Sodium: 700mg
- Potassium: 800mg
- Carbohydrates: 30g
- Fiber: 5g
- Sugar: 20g
- Protein: 45g
- Vitamin A: 25IU
- Vitamin C: 15mg
- Calcium: 150mg
- Iron: 2mg
FAQs- Savory Pork Chops with Apple Slaw
Can I use boneless pork chops?
Yes, you can use boneless pork chops, but adjust the cooking time to ensure they don’t overcook, as they may cook faster than bone-in chops.
What if I don’t have Greek yogurt?
You can substitute Greek yogurt with mayonnaise, sour cream, or a vegan mayo if you want a dairy-free option.
Can I make the slaw in advance?
Absolutely! You can prepare the slaw a few hours ahead. Just keep it in the fridge and add the dressing right before serving to keep it fresh and crunchy.
What can I use instead of sriracha?
If you don’t have sriracha, you can use any hot sauce you like or adjust the spice level with cayenne pepper or red pepper flakes.
How should I store leftovers?
Store leftover pork chops and slaw in airtight containers in the fridge for up to 3 days. Reheat the pork chops in the oven to maintain their texture.
