Green Cabbage and Red Apple Slaw With Lemon-Braised Pork Chops
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 1020.58 g green cabbage heads (3 small)
- 6 green onions, white and green parts
- 5 small tart apples
- 59.14 ml peanut oil
- 157.80 ml apple cider vinegar
- 29.58 ml mustard seeds
- 589.67 g boneless pork loin chops, thin sliced
- 2 lemons, zest and juice
- 14.79 ml peanut oil
- 2.46 ml kosher salt
- 1.23 ml ground black pepper
- 118.29 ml hot water
- 9.85 ml dry crushed red pepper
directions
- 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.
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