Sage Rubbed Pork Chops with Warm Apple Slaw

On my visit to the Somerville Winter Market a couple of weeks ago, I also purchased pork chops from Stillman’s, a local farm which raises sustainable meat. All of the meat is sold frozen, so I placed the pork in my freezer and decided to keep my eye out for recipes. Finally, I decided to make these Sage Rubbed Pork Chops with Apple Slaw from Ellie Krieger. All of the vegetables in this dish are also seasonal: onions, carrots, cabbage, and apples.

The meat itself was fabulous. I actually can’t remember the last time I cooked pork, and going back to my blog archives was no help! But the pork chop was moist and tender, and I liked the fresh sage seasoning. The slaw was a great complement. The vegetables were nicely softened and the apple gave it a slightly sweet flavor. This was a great meal, and I will definitely purchase meat from Stillman’s again.

2 thoughts on “Sage Rubbed Pork Chops with Warm Apple Slaw

  1. Kerry, I'm glad you enjoyed the chop. I made jicama slaw last night and that was pretty yummy…I feel silly asking, but how did you shred the stuff for your slaw? I was totally excited to make the jicama slaw, but then realized, I didn't really know the process…so I just grabbed the grater and had at it. Any tips for future slaws?


  2. Lee, For the cabbage slaw, I used a regular knife. But sometimes I buy the bags of pre-shredded cabbage (shhh…) I would probably use a knife for the jicama, although it's a lot harder to cut!


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