Categories: Eats, Life Style

Pork Chops with Autumn Slaw

Hey, What’s Cookin’?

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
Servings: 4


  • 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


  1. 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.
  2. While the pork chops are resting, whisk the mayonnaise with the mustard, vinegar and water in a small bowl. Season with salt and pepper.
  3. 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.
  4. 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

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