"Protein-rich, savory dishes like pan-sauteed pork chops are classic cold-weather food because they don't just fill your belly with something incredibly satisfying - they also fill your kitchen with wonderful, comforting aromas. They're especially flavorful when topped with apples and shallots simmered in butter and perfumed with fresh sage. This recipe comes together in a flash - less than 20 minutes - making it a perfect dish for busy school nights or after a long day in front of the computer. For a complete meal, the chops are served with another winter classic, a warm green cabbage slaw."
"For the juiciest chops, allow them to come up to room temperature for around 20 minutes after seasoning with salt and pepper. Also be sure to cook them to a proper internal temperature of 145 degrees. To shred cabbage by hand (mandolins are super scary!), cut the head in half from top to bottom and remove the core. Place the cabbage cut-side down on the cutting board and make a series of parallel vertical cuts; spacing depends on how finely sliced you want the slaw."
Pan-sauté pork chops and top them with apples and minced shallot simmered in butter and perfumed with fresh sage. Serve the chops alongside a warm green cabbage slaw sautéed briefly in butter or olive oil and seasoned with celery seed, salt, and pepper. Allow chops to come to room temperature for about 20 minutes after seasoning and cook to an internal temperature of 145°F for juiciness. Apples can be cooked with skins on for texture or peeled for a smoother result. Shred cabbage by halving, removing the core, placing cut-side down, and slicing into parallel vertical cuts to desired thickness.
Read at Boston Herald
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