Lunch: Rye-Crusted Pork Chops and Apple Slaw

You can use leftover rye bread to create an incredibly flavorful coating for these tasty pork chops.

Ingredients

1 tbsp. olive oil
3 slice rye bread
6 bone-in pork chops
salt
Pepper
6 tsp. Dijon mustard
2 tbsp. butter
1/2 head red cabbage
1 Granny Smith apple
1/4 c. water
1/4 c. red wine vinegar

Instructions

In processor, pulse olive oil and torn rye bread into fine crumbs. Season pork chops with 1/2 teaspoon each salt and pepper; arrange on oiled rimmed baking sheet. Top each with 1 teaspoon Dijon mustard; press on rye crumbs.
Roast at 425 degrees F 14 to 16 minutes or until cooked through (145 degrees F). Meanwhile, in large skillet, heat butter on medium-high until melted. Add red cabbage, apple, water, red wine vinegar, and 1/4 teaspoon salt.
Heat to simmering. Cook 10 minutes, covered, or until wilted and soft.

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