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Pork Chops with Autumn Slaw is a delicious way to transition your home cooking and dining towards the deeper, richer flavors of Fall. Juicy pork chops are seared to crusty perfection and topped with a unique, tangy slaw that hasn’t a shred of cabbage in it! Although pan-cooking pork chops and chopping up produce for a slaw are very basic kitchen tasks, this meal is FAR beyond basic!
I highly recommend that you serve Pork Chops with Autumn Slaw with a side of steamed green beans and mounds of mashed cauliflower for a stick-to-your-ribs hearty, healthy meal!
Pork Chops with Autumn Slaw
Adapted from: a recipe on myfitnesspal
- 4 1-inch thick (bone-in or boneless) lean pork chops, 5-7 oz each
- 2 tbs grapeseed or olive oil
- 1/4 cup light organic mayonnaise
- 1 tbs Dijon mustard
- 1 tbs apple cider vinegar
- 1 tbs water
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 small fennel bulb, halved, cored and thinly sliced
- 1/2 cup fennel fronds, chopped
- 1 Honeycrisp apple, quartered, cored and cut into chunks
- 3 celery stalks, very thinly sliced
- 1/2 cup fresh celery leaves, chopped
- 1/2 cup red onion, halved and very thinly sliced
- 1/2 cup flat Italian parsley, chopped
- 1/4 tsp pepper
- Pat the pork chops dry and sprinkly lightly with salt and pepper. In a large non-stick skillet, heat 2 tablespoons of grapeseed oil over medium-high heat until shimmering. Add the pork chops and cook, turning once, about 5 minutes per side (until an instant-read thermometer inserted in the thickest part of the chop registers 140° F). Remove from heat and cover skillet loosely to let the pork chops rest but stay warm.
- While the pork chops are resting, whisk the mayonnaise with the mustard, vinegar and water in a small bowl. Season with salt and pepper.
- In a large bowl, toss the fennel, fennel fronds, apple, celery, celery leaves, onion and parsley. Drizzle with some of the dressing and toss to coat. Season with pepper.
- Arrange each chop on dinner plates and top with approx. 2 cups of the fennel and apple slaw. Serve immediately, passing the remaining slaw and vinaigrette.
Photograph via: myfitnesspal