Lunch: Seared Pork Chops with Apple-Cabbage Slaw

Recipe by Lindsay Hunt Freshen up your hump day with a juicy bone-in pork chop topped with a simple slaw.

This recipe includes fertility superfoods such as:

Apple Cider Vinegar

Health and fertility benefits of Seared Pork Chops with Apple-Cabbage Slaw

Apple cider vinegar will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

1 lb. head cabbage, very thinly sliced
1 Fuji apple, cored and thinly sliced
2 tbsp. apple cider vinegar
1/4 c. olive oil
salt
Black pepper
4 Bone-in pork chops, about 3/4-inch thick (2 lbs. total)
2 tsp. fennel seeds, crushed
2 tbsp. finely chopped parsley, plus additional for garnish

Instructions

Combine cabbage, apple, vinegar, and 2 tablespoons of oil in a large bowl and season with salt and pepper. Toss to combine, then let soften, tossing occasionally, 15 to 20 minutes.
Meanwhile, cook pork chops. In a large skillet, heat remaining 2 tablespoons of oil over medium-high heat. Season pork chops with fennel seeds and salt and pepper. Cook, turning once, until an instant-read thermometer inserted into the thickest part registers 140 degrees F, about 3 to 4 minutes per side. Let rest 5 minutes, then serve over the slaw and garnish with additional parsley.

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