Skeleton Bone-In Pork Chops with Apple Slaw
Equipment
- Large skillet
- Mixing bowl
- Whisk
Ingredients
- 4 bone-in pork chops (about 8 ounces each, 1 inch thick)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups shredded green cabbage
- 2 large Granny Smith apples, cored and thinly sliced
- 1/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
Instructions
- Pat the pork chops dry with paper towels. Rub both sides with the salt and black pepper.
- Heat the olive oil in a large skillet over medium-high heat until it shimmers.
- Add the pork chops to the skillet. Cook for 5 to 6 minutes per side until the internal temperature reaches 145 degrees F and the exterior is browned.
- Remove the chops from the skillet and let them rest on a plate for 5 minutes.
- While the chops rest, combine the shredded cabbage and sliced apples in a large mixing bowl.
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, and honey until smooth.
- Pour the dressing over the cabbage and apples. Toss until everything is evenly coated.
- Serve each pork chop with a generous portion of apple slaw on the side.
Notes
Let the slaw sit for 10 minutes after mixing so the cabbage softens slightly and the flavors blend. If the apples start to brown while you prep, toss them with a little of the vinegar from the dressing right away. Arrange the chops on a platter with the bones facing outward for a simple skeleton effect that kids notice without any extra decorations.
Course: Main Course
Cuisine: American
Equipment: Large skillet, Mixing bowl, Whisk
Cuisine: American
Equipment: Large skillet, Mixing bowl, Whisk