| Level: | Easy |
| Total: | 35 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 4 bone-in center-cut pork chops (1 inch thick; about 10 ounces each)
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- Kosher salt and freshly ground pepper
- 1/3 cup roughly chopped pecans
- 1 tablespoon extra-virgin olive oil
- 1/4 large head red cabbage, shredded (about 4 cups)
- 1/3 cup dried cranberries
- 1 pear, chopped
- 2 scallions, chopped
- 3 tablespoons apple cider vinegar
Instructions
- Season the pork chops all over with the paprika, thyme, 3/4 teaspoon salt and a few grinds of pepper; set aside. Toast the pecans in a large dry skillet over medium heat, stirring occasionally, about 5 minutes; transfer to a small bowl.
- Heat the olive oil in the skillet. Add the pork chops and cook until well browned, about 6 minutes per side (a thermometer inserted sideways into the center should register 145 degrees F). Remove to a large plate and let rest.
- Add the cabbage to the skillet and cook, stirring occasionally, until slightly wilted, 1 to 2 minutes; remove from the heat. Add the dried cranberries, pear, scallions, vinegar and toasted pecans. Season with salt and pepper and toss to coat. Serve the pork chops with the slaw.
Nutrition Facts
| Calories | 550 |
| Total Fat | 30 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 147 milligrams |
| Sodium | 499 milligrams |
| Carbohydrates | 25 grams |
| Dietary Fiber | 5 grams |
| Protein | 46 grams |
| Sugar | 17 grams |
Reviews
A great fall recipe. Slaw is delicious!
Amazing! I was hesitant about the ingredients in the slaw, but they all made sense together. A new all time favorite!
The flavors of the slaw with the paprika and thyme pork chops were excellent!
Excellent Weeknight Dinner. Simple ingredients, simple seasoning, and simple to prepare.