Pan-Seared Pork Chops with Apple Slaw

These pan-seared pork chops are cooked to golden perfection and paired with a crisp apple slaw tossed in honey, apple cider vinegar, and mustard. Finished with crispy sage leaves, this dish is perfect alongside mashed potatoes for a hearty, flavorful meal.

Recipe Information

Total Time:

Yield:

2 servings

Ingredients

2 bone-in pork chops, cut 1½ inch thick

1 teaspoon kosher salt, plus additional for serving

4 tablespoons olive oil, divided

2 tablespoons honey

1 tablespoon apple cider vinegar

1 tablespoon stone-ground mustard

1 Gala apple, cored and julienned

1 Granny Smith apple, cored and julienned

1 tablespoon fresh lemon juice

Cold water

2 tablespoons salted butter

6 to 8 fresh sage leaves

Mashed potatoes, for serving

Directions

Preheat oven to 350°F. Pat the pork chops dry with paper towels. Season both sides of chops with 1 teaspoon kosher salt; set aside.
In a small bowl, stir 2 tablespoons olive oil, honey, vinegar and mustard until combined; set aside. In a medium bowl, toss Gala and Granny Smith apples with lemon juice and just enough water to cover apples to help prevent browning; set aside.
In a large nonstick, oven-safe skillet, heat butter and remaining 2 tablespoons olive oil over medium heat until butter just begins to brown. Add sage leaves. Cook for 2 to 3 minutes or until crisp. Using a slotted spoon, transfer sage leaves to paper towels to drain.
In the same skillet, cook pork chops over medium-high heat for 8 to 10 minutes or until golden brown, turning halfway through. Transfer pork chops in skillet to oven. Roast for 8 to 10 minutes or until internal temperature reaches 145°F. Transfer pork chops to a platter. Loosely cover with foil; let stand for 3 minutes.
To serve, drain apples. Add honey mixture; toss to coat. Spoon apple slaw on top of pork chops. Garnish with fried sage leaves. Serve with mashed potatoes. Season to taste with additional salt.