Sage-rubbed Pork Chops with Warm Apple Slaw

Juicy sage tinged pork chops with sweet-savory apple slaw!

Contributed by Harmit Lamba


For The Chops

  • 1 Tbsp chopped fresh sage (or 1 tsp. dried)
  • 1 large clove garlic, minced (about 1 tsp.)
  • 1/2 tsp. salt
  • Freshly ground black pepper
  • Six 1/2-inch-thick bone less pork loin chops
  • 2 tsps. olive oil

For The Slaw

  • 2 tsp Olive oil
  • 1 large onion, sliced
  • 1 large Granny Smith apple, shredded
  • 1 tsp. chopped fresh sage
  • 1/2 head green cabbage, shredded
  • 3 large carrots, shredded
  • 2 Tbsp cider vinegar
  • 1/2 tsp. salt
  • 3/4 cup low-sodium chicken broth


  1. To make the chops, combine the sage, garlic, salt, and a few grinds of pepper in a small bowl.
  2. Rub this mixture over the chops and let sit at room temperature for 10 mins.
  3. Heat the oil in a large non-stick skillet over med. Heat.
  4. Add the chops and brown on both sides.
  5. Transfer the chops to a plate.
  6. To make the slaw- Heat the oil over medium heat and add onion, apple, and sage.
  7. Cook while stirring a few times, until softened and golden brown.
  8. Add cabbage, carrots, vinegar and salt and continue cooking until the cabbage and carrots begin to soften.
  9. Add the broth and return the chops to the pan, burying them in the vegetable mixture.
  10. Cover and cook just until the chops have a slight blush in the center.

To serve, arrange the warm slaw on individual plates and top with a pork chop and pan juice.

By Chef at Large Member

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