New Recipes

I tried a new recipe tonight for dinner. I saw it on a blog and thought it looked appealing. It was Pork Chops with Warm Apple Slaw. I think I was mostly drawn to it because I liked the apple slaw part of it, but also because I am trying to branch out with my cooking. I used to only make chicken and red meat I would really like to expand my cooking to include more fish for starters, I enjoy fish, even if it's just a simple salmon, every time someone makes it for me, I always get the idea I want to make it but I never seem to pick it up in the supermarket, I guess because I would have to make it that night, so instead I am venturing into trying Pork. I have to say I think this was only my second time cooking pork, I worry about not cooking it enough and then it being tough.

The recipe itself was quite simple to make. Overall I don't think either one of us would rave about it or I'd put it in the make again pile. It was ok, at least Mike ate it which is a bonus, the other night I made pasta primavera he wouldn't even try it. I thought I would enjoy the slaw part more, while it was extremely healthy and packed with tons of fruit and vegetable with little to no fat or calories, maybe it was missing something. I think going forward I am going to stick with some common recipes for a little while and work on improving my skills with them, things like chicken piccata, francese, or marsala. In any case here's the recipe I tried tonight:

Pork Chops with Warm Apple Slaw
Source: Apple a Day (*photo also by Apple a Day)

adapted from Ellie Krieger, The Food You Crave

Ingredients:

4 tsp. chopped fresh sage or 1 1/2 tsp. dried

2large cloves garlic, minced

1 tsp. salt, divided

freshly-ground black pepper

4 bone-in pork loin chops (about 8 oz)

1 large red onion

2 medium Granny Smith apples, cored

1 bag slaw mix OR

1/2 head green cabbage, cored

3 large carrots, shredded

2 tsp. olive oil, divided

1/4 c. cider vinegar

3/4 c. low-sodium chicken broth

Directions:

1. Combine three tsp. fresh sage or or 1 tsp. dried, garlic, a half tsp. of salt, and pepper.  Rub into the pork chops and let sit at room temperature for ten minutes. 
2. Meanwhile, thinly slice the onion, apple and cabbage (if necessary).  Shred or julienne the carrots. 
3. Heat one tsp. of the oil in a large nonstick saute pan until hot but not smoking. Add the chops and brown on both sides, one to two minutes per side. Remove and set aside.
4. Heat the remaining teaspoon oil over moderate heat and add the onion, apples, and remaining sage. Cook, stirring occasionally, until the mixture is soft and golden brown, four to five minutes. 
5. Add the cabbage, carrots, vinegar and remaining 1/2 tsp. salt.  Cook until the cabbage and carrots begin to soften, about five minutes. Add the broth and return the pork chops to the pan burying them in the vegetable mixture.   Cover and cook five to seven minutes longer.
6. To serve, arrange the warm slaw on individual plates and top with a pork chop and pan juices.