Pork Chops & Warm Cauliflower-Apple Slaw

Juicy pork chops pan-seared to perfection, served alongside a refreshing, crunchy slaw made with crisp apples and tender cauliflower, all brought together with a bright, tangy vinaigrette.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 2
• Cuisine: American
• Difficulty: Easy
• Cost: $3.32/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Paleo
• High-Protein

Tags

• quick

Ingredients

• 2 pork chops (boneless, about 1 inch thick)
• 1 tablespoon olive oil
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 2 cup cauliflower florets (finely chopped or riced)
• 1 apple (cored and thinly sliced)
• 0.25 cup red onion (thinly sliced)
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• 1 tablespoon fresh parsley (chopped)

Instructions

1. Season pork chops evenly with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear pork chops for 4-6 minutes per side, or until cooked through and nicely browned.
3. While pork cooks, combine cauliflower florets, sliced apple, and red onion in a medium bowl.
4. In a small bowl, whisk together 1 tablespoon apple cider vinegar, 1 teaspoon honey, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Pour over the slaw mixture and toss to coat.
5. Remove pork chops from skillet and let rest for a few minutes. Add the slaw mixture to the hot skillet (no need to clean) and sauté for 2-3 minutes, just until slightly softened but still crunchy.
6. Stir in 1 tablespoon chopped fresh parsley into the slaw. Serve the pork chops immediately with the warm cauliflower-apple slaw.

Notes

Leftovers can be stored in the refrigerator for up to 3 days. Reheat pork chops gently to avoid drying out.

Nutrition (per serving)

• Calories: 528
• Protein: 46.5 g
• Carbohydrates: 22 g
• Fat: 27.5 g
• Fiber: 4.4 g
• Sodium: 709 mg
• Saturated Fat: 8.4 g
• Sugar: 14.5 g
• Cholesterol: 128 mg