Here’s an easy recipe that makes a great dinner and leaves plenty of leftovers for lunch the next day. Best of all, it can be ready in barely more time than it takes to round up and chop up all of the ingredients you need. So let’s not waste any time and get started!
- 3 to 4 bone-in pastured pork chops¹
- 2 tbsp extra virgin olive oil
- ~1 tsp sea salt, divided
- ~1 tsp black pepper, divided
- 3~4 tbsp grass-fed butter
- 1/2 head red cabbage, sliced thinly into long ‘shreds’
- 1/2 yellow bell pepper, sliced thinly
- 1/2 red onion, halved and sliced thinly
- 1 green apple, peeled, cored, and sliced thinly
- 2 carrots, peeled and shredded
- 1-1/2 tbsp rice vinegar
- 1-1/2 tbsp honey
Heat the olive oil in a large, heavy frying pan on medium-high heat (you don’t want the EVOO to smoke and oxidize). Arrange the chops in the pan and cook, turning once, until browned on both sides and just cooked through – about 4 minutes per side if you’ve got nice 3/4″ thick chops like these. When they are done, transfer to a plate, cover with aluminum foil, and set aside. If you’ve got a lot of olive oil left in the pan, pour it into a heat-proof container to cool (and discard later).
Next it’s time to make the slaw. Unless you have a frying pan the size of Texas, you’ll need to work in batches. Return the pan to the heat and add about 1-1/2 tbsp of butter. While that melts, whisk together in a prep bowl the vinegar, honey, and 1/2 tsp each of salt and pepper. Toss into the frying pan half of the cabbage, bell pepper, onion, carrots, and apple. Stir well to mix and cook until just starting to soften (5 to 7 minutes). Pour in half of the vinegar/honey mix and stir together for a minute.
To serve, arrange a serving of warm slaw on a plate. Separate a pork chop from the bone and place on top of or next to the slaw. Finish with a salad of mixed greens, cucumbers, peppers (use the other half of that yellow one), and maybe some mushrooms and cherry tomatoes. Enjoy!