This classic, simple recipe brings a little variety to the weeknight dinner rotation without a lot of fuss. Pork chops cook up in no time, and the cabbage “slaw” goes right in that same pan to pick up all the caramelized goodness. Plus, the fun, bright colors of red cabbage and carrot might even convince little eaters to “try just one bite!”
Active Time: 20 minutes
Total Time: 30 minutes
What You GetPork chops
Step 1: Pat pork chops dry and rub each side generously with salt and pepper. Slice half the cabbage into thin ribbons, slice the apple into thin half-moons, roughly chop half the onion, grate the carrot on a box grater, and rinse and roughly chop a handful of parsley.
Step 2: Heat a splash of oil in a large frying pan over high heat. Cook the pork chops for about 4 minutes without moving them at all, so that one side browns nicely. Flip and cook until browned but still slightly pink in center, about 7 minutes total (we like our pork medium, so add a few minutes if prefer well-done). Transfer to a plate, tent with foil, and let rest.
Step 3: In the same pan, cook the cabbage, onion, apple, and carrots for about 5 minutes until just starting to soften (add a bit of oil if the pan is too dry). Mix in a splash of vinegar, a pinch of sugar, the chopped parsley, and a generous pinch of both salt and pepper. Serve alongside the pork chops.
Note: The pork may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.