Gailon Totheroh

Cruciferous Chops Recipe

June 18, 2008

A great way to include cruciferous vegetables is to incorporate them as this recipe does with a half a head of cabbage. I called it Cruciferous Chops, but Chef Krieger's title is much better! See below.

Also, here are som extra links for more:

Tips from: The Food You Crave
Food Network: Healthy Appetite with Ellie Krieger
Ellie Krieger's Healthy Living
Dr. David Williams, Oregon State
Scientific Article on I3C vs. a PAH

Sage-Rubbed Pork Chops with Warm Apple Slaw by Ellie Krieger

From The Food You Crave, Taunton Press, 2008

Here, juicy pork chops are served with their match-made-in-heaven accompaniments, apple, sage, and cabbage. But I spin them in a fresh new way, by amping up the color with carrot and turning them into a warm sage-scented apple slaw to nestle the chops into. To make this recipe quicker and even easier, you can use one 16-ounce bag of pre-shredded carrots and cabbage, called "slaw mix," instead of starting with whole cabbage and carrots.

INGREDIENTS:	*For the chops*
1 tablespoon	chopped fresh sage or 1 teaspoon dried
1 large	garlic clove, minced
1/2 teaspoon	salt
	Freshly ground black pepper
Four 3/4-inch-thick	bone-in pork loin chops
2 teaspoons	olive oil

	*For the slaw*
2 teaspoons	olive oil
1 large onion,	cut in half, then thinly sliced into half-moons
1 large	Granny Smith apple, cut in half, cored, and coarsely shredded
1 teaspoon	chopped fresh sage or 1/2 teaspoon dried
1/2 head	green cabbage, cored and coarsely shredded
3 large carrots	coarsely shredded
2 tablespoons	cider vinegar
1/2 teaspoon	salt
3/4 cup	low-sodium chicken broth

Method

Make the chops
1. Combine the sage, garlic, salt, and a few grinds of pepper in a small bowl. Rub this mixture all over the pork chops and let them sit at room temperature for 10 minutes.

2. Heat the oil in a large nonstick skillet over medium-high heat until good and hot. Add the chops and brown well on both sides, 1 to 2 minutes per side. Transfer the chops to a plate.

Make the slaw
1. Carefully wipe out the pan. Heat the oil over medium heat and add the onion, apple, and sage. Cook, stirring a few times, until softened and golden brown, 4 to 5 minutes.

2. Add the cabbage, carrots, vinegar, and salt and continue cooking until the cabbage and carrots begin to soften, about 5 minutes. Add the broth and return the pork chops to the pan, burying them in the vegetable mixture. Cover and cook just until the pork chops have a slight blush in the center, 5 to 7 minutes longer.

3. Arrange the warm slaw on individual plates and top with a pork chop and some pan juices.

<< LATEST ENTRIES >>