Lunch: Pork Chops with Horseradish Cabbage and Cucumber Slaw

Recipe by Woman's Day Kitchen Tender pork, piquant horseradish, and crunchy cabbage and cucumbers make for one seriously satisfying weeknight dinner.

Ingredients

1 tbsp. olive oil
4 small bone-in pork chops
kosher salt
Pepper
1/3 c. lowfat sour cream
2 tbsp. white wine vinegar
1 tbsp. prepared horseradish
1/4 c. roughly chopped fresh dill
1/4 small sweet onion
1/4 head savoy cabbage
1 bulb fennel
1/2 seedless cucumber
Boiled potatoes

Instructions

Heat oven to 425 degrees F. Heat the oil in a large oven-safe skillet over medium-high heat. Season the pork chops with 1/2 teaspoon each salt and pepper and cook until golden brown, 2 to 3 minutes per side. Transfer the skillet to the oven and roast until the pork is just cooked through, 5 to 6 minutes.
Meanwhile, in a large bowl, whisk together the sour cream, vinegar, horseradish, and 1/4 teaspoon each salt and pepper. Stir in the dill and onion. Add the cabbage and fennel (if using) and toss to combine; fold in the cucumber.
Serve the chops with the slaw and potatoes, if desired, and sprinkle with more dill, if desired.

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