Pan-Seared Pork Chops with Apple Slaw

Fresh, crunchy apple slaw warms and mellows when scooped on top of a hot, pan-seared pork chop. The slaw’s dressing of stone-ground mustard, cider and honey oozes savory sauce over the pork chop for a delicious flavor pairing.

Makes 2 servings


  • 2 bone-in pork chops, cut 1½ inch thick
  • 1 tsp kosher salt, plus additional for serving
  • 4 tbsp olive oil, divided
  • 2 tbsp honey
  • 1 tbsp apple cider vinegar
  • 1 tbsp stone-ground mustard
  • 1 Gala apple, cored and julienned
  • 1 Granny Smith apple, cored and julienned
  • 1 tbsp fresh lemon juice
  • Cold water
  • 2 tbsp salted butter
  • 6 to 8 fresh sage leaves
  • Mashed potatoes, for serving


  1. Preheat oven to 350°F. Pat the pork chops dry with paper towels. Season both sides of chops with 1 teaspoon kosher salt; set aside.
  2. In a small bowl, stir 2 tablespoons olive oil, honey, vinegar and mustard until combined; set aside. In a medium bowl, toss Gala and Granny Smith apples with lemon juice and just enough water to cover apples to help prevent browning; set aside.
  3. In a large nonstick, oven-safe skillet, heat butter and remaining 2 tablespoons olive oil over medium heat until butter just begins to brown. Add sage leaves. Cook for 2 to 3 minutes or until crisp. Using a slotted spoon, transfer sage leaves to paper towels to drain.
  4. In the same skillet, cook pork chops over medium-high heat for 8 to 10 minutes or until golden brown, turning halfway through. Transfer pork chops in skillet to oven. Roast for 8 to 10 minutes or until internal temperature reaches 145°F. Transfer pork chops to a platter. Loosely cover with foil; let stand for 3 minutes.
  5. To serve, drain apples. Add honey mixture; toss to coat. Spoon apple slaw on top of pork chops. Garnish with fried sage leaves. Serve with mashed potatoes. Season to taste with additional salt.

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