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The slaw on its own is flavorful, tangy and surprisingly complex for very few ingredients. The pork chops turn it into a full meal. This is a wonderful dish to prepare for a cookout, since everything can be kept at room temperature for quite a while. The flavors meld very well over time as well.
- 2 1⁄4 lbs green cabbage heads (3 small)
- 6 green onions, white and green parts
- 5 small tart apples
- 1⁄4 cup peanut oil
- 2⁄3 cup apple cider vinegar
- 2 tablespoons mustard seeds
- 1 1⁄3 lbs boneless pork loin chops, thin sliced
- 2 lemons, zest and juice
- 1 tablespoon peanut oil
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon ground black pepper
- 1⁄2 cup hot water
- 2 teaspoons dry crushed red pepper
- For the slaw.
- - Slice the cabbage, onion, and apples thinly (a food processor is great for this), put into a large plastic container with a lid.
- - In a small bowl, whisk the peanut oil, apple cider vinegar, mustard seeds, about 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground pepper.
- - Pour the dressing over the slaw, put the lid on the container and shake to toss.
- For the chops.
- - Heat a heavy casserole over medium heat. Add 1 Tbsp peanut oil and the chops.
- - Sear the chops quickly, lightly seasoning with the salt and pepper, about 2 minutes a side.
- - Lower the heat to very low, add the crushed red chili peppers, the lemon zest and juice, and braise for 30 minutes or until tender.
- For serving, you could keep the chops intact or slice them thinly and toss with the slaw. Discard the braising liquid.