Pork Chops with Pear-Pecan Slaw

2017-08-11
  • Yield : 4 servings
  • Cook Time : 25m
  • Ready In : 35m
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Nutritional Info

This information is per serving.

  • Calories

    550
  • Fat

    30 grams
  • Saturated Fat

    7 grams
  • Cholesterol

    147 milligrams
  • Sodium

    499 milligrams
  • Carbohydrate

    25 grams
  • Fiber

    5 grams
  • Protein

    46 grams
  • Sugar

    17 grams

Ingredients

  • 4 bone-in center-cut pork chops (1 inch thick; about 10 ounces each)
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • Kosher salt and freshly ground pepper
  • 1/3 cup roughly chopped pecans
  • 1 tablespoon extra-virgin olive oil
  • 1/4 large head red cabbage, shredded (about 4 cups)
  • 1/3 cup dried cranberries
  • 1 pear, chopped
  • 2 scallions, chopped
  • 3 tablespoons apple cider vinegar

Method

Step 1

Season the pork chops all over with the paprika, thyme, ¾ teaspoon salt and a few grinds of pepper; set aside. Toast the pecans in a large dry skillet over medium heat, stirring occasionally, about 5 minutes; transfer to a small bowl.

Step 2

Heat the olive oil in the skillet. Add the pork chops and cook until well browned, about 6 minutes per side (a thermometer inserted sideways into the center should register 145 degrees F). Remove to a large plate and let rest.

Step 3

Add the cabbage to the skillet and cook, stirring occasionally, until slightly wilted, 1 to 2 minutes; remove from the heat. Add the dried cranberries, pear, scallions, vinegar and toasted pecans. Season with salt and pepper and toss to coat. Serve the pork chops with the slaw.

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