Breaded Pork Chops With Warm Apple Cabbage Slaw Food

SAGE RUBBED PORK CHOPS WITH WARM APPLE SLAW

Steps:

• 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.

BREADED PORK CHOPS WITH WARM APPLE-CABBAGE SLAW

Steps:

• For complete instructions, visit the original site at http://www.foodnetwork.com/recipes/food-network-kitchen/breaded-pork-chops-with-warm-apple-cabbage-slaw-3362216

PORK CHOPS WITH CABBAGE AND APPLES

Steps:

• Trim excess fat from chops and place on unheated broiler pan rack. Broil 5 inches from heat 20 to 25 minutes or until no longer pink, turning once.
• In a large saucepan, bring water to boil. Add cabbage and cook uncovered for 3 minutes or until almost tender. Drain, return to saucepan.
• In a small mixing bowl gradually combine vinegar and mustard. Stir in sugar, salt, caraway seed and a dash of pepper. Add apples and raisins, toss to coat. Add to cabbage, toss to mix. Cover and cook 2 to 3 minutes or until apples are crisp-tender and mixture is heated through.
• Serve chops over cabbage and apple mixture.

SAGE-RUBBED PORK CHOPS WITH WARM APPLE SLAW

Steps:

• Chops: combine the sage, garlic, salt and a few grinds of fresh black pepper in a small bowl. Rub all over the chops and let them stand at room temperature for ten minutes.
• Heat the oil in a large non-stick frying pan over medium-high heat. Add the chops and brown, 1 to 2 minutes per side. Transfer to a plate.
• Slaw: Wipe out the frying pan, add fresh oil and heat over medium heat.
• Add the onion, apple and sage and cook, stirring a few times, until softened and golden brown, 4 to 5 minutes.
• Add the cabbage, carrot, vinegar and salt and continue cooking until the veggies start to soften, about 4 to 5 minutes.
• Add the broth to the pan, then return the chops, burying them in the vegetables.
• Cover and cook just until the chops have a slight blush in the center - loin is lean and should not be overcooked - about 5 to 7 minutes longer.
• To serve: arrange the warm slaw on plates, and top with a pork chop and pan juices.

BREADED PORK CHOPS

Steps:

• In small bowl, combine flour, salt, paprika and pepper; mix well. In another small bowl, combine egg and worcestershire sauce. Coat pork chops with seasoned flour; dip in egg mixture and coat with crumbs.
• In large skillet, heat oil over medium-high heat until hot. Add chops; cook until browned on both sides. Reduce heat to medium; cook 5-7 minutes or until pork is no longer pink in center.
• For oven-baked pork chops: Prepare as directed above. Place in a shallow baking pan that has been sprayed with a cooking oil such as Pam. Bake at 425 degrees F. for 30-35 minutes or until no longer pink in center.
• To make a cheese-topped pork chop: Decrease bread crumbs to 1/4 cup. Mix crumbs with 1/4 cup grated Parmesan cheese. When chops are thoroughly cooked, top each with a slice of mozzarella cheese and tomato slice. Cover; heat until tomato is hot and cheese begins to melt.

SAGE PORK CHOPS WITH APPLE SLAW

Steps:

• Combine 1 tablespoon sage, garlic, 1/2 teaspoon salt and pepper in a small bowl. Rub all over pork chops and let them "marinate" at room temperature about 10 minutes. Heat 2 teaspoons of the oil in a large skillet over medium high heat. Add pork chops and brown well on both sides, 1 to 2 minutes per side. Remove to a plate.
• Wipe out the skillet and heat 2 teaspoons oil over medium heat. Add onion, apple and sage. Saute, stirring occasionally, until onion is softened and golden brown, about 4 to 5 minutes. Add cabbage, carrots, vinegar and salt, saute about 5 minutes. Add the broth and return pork chops to the pan, spooning some of the slaw over the chops.
• Cover and cook another 5 to 7 minutes. Serve.

PORK CHOPS WITH CABBAGE AND APPLES

Steps:

• Heat oven to 400°F.
• Place cabbage in 13x9-inch baking dish sprayed with cooking spray; drizzle with dressing.
• Coat chops with coating mix as directed on package; place on baking sheet sprayed with cooking spray.
• Bake chops and cabbage 30 min. or until chops are done (145°F) and cabbage is tender, stirring apples into cabbage mixture after 15 min. Remove from oven. Let chops stand 3 min. before serving with cabbage mixture.

APPLE-CABBAGE SLAW

Steps:

• For the salad: Cut the cabbage around the core and julienne. Place in a large bowl and set aside. Core and julienne the apples and add them to the cabbage. Sprinkle with a pinch of salt. Add the scallion and celery to the cabbage/apple mixture.
• For the dressing: Combine the yogurt, mayonnaise, half the lime juice, vinegar, cumin, and pepper in a small bowl. Add the remaining lime juice to the cabbage/apple mixture to prevent the apples from oxidizing. Season the dressing with salt to taste. Pour over the cabbage/apple mixture and set aside. Roughly chop the parsley and mint and add to the slaw. Toss to coat and let rest several minutes for the flavors to macerate. (Slaw can be made and refrigerated up to two hours in advance.)
• Place slaw in a dish and serve.

PORK CHOPS WITH APPLE AND RED CABBAGE SLAW

Steps:

• In a large bowl, toss apple with lemon juice; add cabbage and green onion, toss.
• Meanwhile, season pork chops with grill seasoning.
• Heat oil in a large skillet over medium high heat; add chops and cook until browned, turning once, about 8 minutes.
• Divide slaw between four plates and top with a pork chop.
• Add stock to skillet with mustard, honey, vinegar, and thyme and bring to a boil.
• Cook until reduced, about 1 minute; season with salt and pepper and pour over each plate.