Sage-Rubbed Pork Chops with Warm Apple Slaw

Sage-Rubbed Pork Chops with Warm Apple Slaw -- a recipe found in Ellie Kreiger's "Food You Crave". (A. Mayberry)

This dish is sounds kind of strange .... but it is seriously delicious. I'll be honest ... my version looked nothing like the picture in Ellie Kreiger's "Food You Crave" cookbook, but it was delightful, nonetheless.

Quick tip: If you have a food processor, this will save you a TON of chopping time! So bust it out, set it up with the shredding blade, and "chop" away!

4- 8oz., 1 1/4in. thick pork chops ... (I'm sure the guys are already drooling). Take 1 lg. clove of garlic, 1T fresh sage, salt, and pepper. Rub on this mix on the pork. Let it stand for about 10 minutes at room temp. In a heated skillet, warm 2t of olive oil and brown the chops. About 2-3 minutes on each side.

While the pork is "standing", take a small head of green cabbage, 3 carrots, 1 granny smith apple, 1t of sage, and 1 large onion. Throw it all in the food processor. (Or, chop finely or shred ...) Once your pork is finished, throw this whole mixture -- plus 3/4 cup of chicken broth and 2T of apple cider vinegar -- into the skillet and heat through. Add the chops back into the pan and reheat slightly if you wish.

Makes 4 (VERY) generous servings. If you wish to cook with a friend or significant other, have them run the food processor while you're cooking the chops. It will be done about the same time, so that the reheating of your pork chops is minimal, if even necessary. (I covered mine with foil to keep them warm). With this method, total prep-cook time would be about 15-20 minutes.

The flavor is like coleslaw, but it wants to be sauerkraut. It's wonderful. The pork is nicely flavored, but not in an overpowering manner -- and their super juicy if cooked just right. This would be a wonderful autumn dish ... served with a crisp Riesling or Chardonnay.