When the leaves begin to fall and it’s dreary, dark, and damp outside sometimes we need a truly comforting meal to bring our thoughts and minds out of the impending winter doldrums. Ellie Krieger’s simplistic Sage Rubbed Pork Chops with Apple Slaw requires minimal kitchen efforts especially if you take advantage of the sacks of pre-shredded Cole Slaw readily available in your grocery store. Not that shredding cabbage is particularly difficult, but after sloshing home from a long day at the office in the rain any steps I can streamline in the dinner making process are generally appreciated. Plus, the smell of sage cooking creates such a calming space that you might just want to trade in that evening glass of Pinot Grigio for a tender and juicy pork chop instead. Now don’t get hostile…it was just a suggestion!

Season	Slice
Cut a Few Corners	Brown
Rest	Soften
Add the Slaw	Bury the Pork
Warm	Warm Up & Cheer Up

Sage Rubbed Pork Chops with Warm Apple Slaw (Originally published by Ellie Krieger)

NOTE: To make this quicker and easier you can use one 16-ounce bag of pre-shredded carrots and cabbage, called “Slaw Mix” instead of starting with whole cabbage and carrots. This dish can also be a one-pot-meal if you need to swap around. Just serve with some nice brown bread or whole-grain or whole-wheat bread.

4 teaspoons chopped fresh sage or 1 1/2 teaspoons dried
1 large clove garlic, minced (about 1 teaspoon)
1 teaspoon salt, divided
Freshly ground black pepper
4 (3/4-inch) bone-in pork loin chops (about 8 ounces each)
1 large onion
1 large Granny Smith apple, cut in 1/2, cored
1/2 head green cabbage, cored
3 large carrots
4 teaspoons olive oil, divided
2 tablespoons cider vinegar
3/4 cup low-sodium chicken broth

Combine the 3 teaspoons of the fresh sage or 1 teaspoon dried, garlic, 1/2 teaspoon of salt and a few grinds of fresh pepper. Rub this mixture all over the pork chops and let the chops sit at room temperature for 10 minutes. Meanwhile, thinly slice the onion, apple and cabbage and julienne the carrots (very thin sticks).Heat 1 teaspoon of the oil in a large nonstick frying pan until hot but not smoking. Add the chops and brown on both sides, 1 to 2 minutes per side. Remove.

Carefully wipe out the pan. Heat the remaining teaspoon oil over moderate heat and add the onion, apples and remaining teaspoon fresh sage or 1/2 teaspoon dried. Cook, stirring occasionally, until the mixture is soft and golden brown, 4 to 5 minutes. Add the cabbage, carrots, vinegar and 1/2 teaspoon salt and continue cooking until the cabbage and carrots begin to soften, about 5 minutes. Add the broth and return the pork chops to the pan burying them in the vegetable mixture. Cover and cook just until the pork chops are just slightly blush in the center, 5 to 7 minutes longer.

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

Take my word for it, Barbecue Pork Burgers are amazing. After experiencing these I’ve officially vowed to never make another boring ground beef patty ever again. The red onions and barbecue sauce give the dish a really delicious tangy flavor, and the pork stays incredibly moist. I can’t eat anything without cheese so after I place the burgers on toasted onion rolls I top them with shredded mozzarella and extra sauce.

Gently Mix the Pork, Onion & Sauce	Shape Into Patties
Grill Over Medium Heat	Slice
Flip (Don’t Forget to Season)	Broil

Melt in Your Mouth