"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 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, 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. Repeat with other half head."
Pan-seared pork chops are paired with apples and shallots sautéed in butter and perfumed with fresh sage, finished with a pan sauce built from chicken broth, Dijon mustard, and a cornstarch or flour slurry. Chops are seasoned with salt and pepper, rested at room temperature for about 20 minutes, and cooked to an internal temperature of 145 degrees for juiciness. A warm green cabbage slaw is cooked briefly in butter or olive oil with celery seed, salt, and pepper as a side. Apples may be cooked with skin on or peeled for smoother texture. Total active time is under 20 minutes.
Read at Boston Herald
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