Best 5 Breaded Pork Chops With Warm Apple Cabbage Slaw Recipes

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Breaded pork chops with warm apple cabbage slaw delivers a tantalizing combination of flavors and textures that will surely satisfy your taste buds. The tender and juicy pork chops, coated in a crispy breading, are perfectly complemented by the refreshing and tangy apple cabbage slaw. This dish is a perfect balance of savory, sweet, and tangy flavors, making it an excellent choice for a special occasion meal or a casual weeknight dinner.

Check out the recipes below so you can choose the best recipe for yourself!

BREADED PORK CHOPS WITH WARM APPLE-CABBAGE SLAW



Breaded Pork Chops with Warm Apple-Cabbage Slaw image

Think of this as a new, healthier (and less messy!) take on pan-fried pork chops and applesauce. We bread these low-calorie, low-fat chops in whole-wheat panko and spray them with cooking spray to get them crispy in the oven. We prefer to use McIntosh or Red Delicious apples, because they soften quicker.

Provided by www.foodnetwork.com

Time P1m15DT12h15m

Yield 1

Number Of Ingredients 12

1/2 large head green cabbage, cored and cut into 2-inch chunks
1 large McIntosh or Red Delicious apple, cut into 1/2-inch chunks
2 tablespoons plus 1 teaspoon apple cider vinegar
1 tablespoon olive oil
3 teaspoons light brown sugar
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh dill (about 1/2 bunch), optional
4 thin boneless pork chops (about 1 pound)
3 tablespoons sour cream
2 teaspoons Dijon mustard
1 cup panko bread crumbs
Cooking spray

Steps:

  • For complete instructions, visit the original site at http://www.foodnetwork.com/recipes/food-network-kitchen/breaded-pork-chops-with-warm-apple-cabbage-slaw-3362216

Nutrition Facts : ServingSize serving, Sugar 5 g, Sodium 352 mg, Cholesterol 83 mg, SaturatedFat 5 g, Calories 354 kcal, Carbohydrate 24 g, Protein 29 mg, Fat 15 g

SAGE RUBBED PORK CHOPS WITH WARM APPLE SLAW



Sage Rubbed Pork Chops with Warm Apple Slaw image

NOTE: To make this quicker and 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. This dish can also be a one-pot-meal if you need to swap around. Just serve with some nice brown bread or whole-grain or whole-wheat bread.

Provided by Ellie Krieger

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

4 teaspoons chopped fresh sage or 1 1/2 teaspoons dried
1 large clove garlic, minced (about 1 teaspoon)
1 teaspoon salt, divided
Freshly ground black pepper
4 (3/4-inch) bone-in pork loin chops (about 8 ounces each)
1 large onion
1 large Granny Smith apple, cut in 1/2, cored
1/2 head green cabbage, cored
3 large carrots
2 teaspoons olive oil, divided
2 tablespoons cider vinegar
3/4 cup low-sodium chicken broth

Steps:

  • Combine the 3 teaspoons of the fresh sage or 1 teaspoon dried, garlic, 1/2 teaspoon of salt and a few grinds of fresh pepper. Rub this mixture all over the pork chops and let the chops sit at room temperature for 10 minutes. Meanwhile, thinly slice the onion, apple and cabbage and julienne the carrots (very thin sticks).
  • Heat 1 teaspoon of the oil in a large nonstick frying pan until hot but not smoking. Add the chops and brown on both sides, 1 to 2 minutes per side. Remove.
  • Carefully wipe out the pan. Heat the remaining teaspoon oil over moderate heat and add the onion, apples and remaining teaspoon fresh sage or 1/2 teaspoon dried. Cook, stirring occasionally, until the mixture is soft and golden brown, 4 to 5 minutes. Add the cabbage, carrots, vinegar and 1/2 teaspoon 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 are just slightly blush in the center, 5 to 7 minutes longer.
  • To serve, arrange the warm slaw on individual plates and top with a pork chop and pan juices.

SAGE-RUBBED PORK CHOPS WITH WARM APPLE SLAW



Sage-Rubbed Pork Chops With Warm Apple Slaw image

A fresh take on a classic combination - pork, apples and cabbage. A bag of coleslaw mix can be used instead of the cabbage and carrot - a time-saver. By chef Ellie Krieger for USA Weekend magazine.

Provided by duonyte

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon chopped fresh sage or 1 teaspoon dried sage
1 large garlic clove, minced (about 1 tsp)
1/2 teaspoon salt
fresh ground black pepper
4 3/4 in thick pork loin chops with bone, about 8 ounces each
2 teaspoons olive oil
2 teaspoons olive oil
1 large onion, cut in half and then into half-moons
1 large granny smith apple, coarsely shredded
1 teaspoon chopped fresh sage or 1/2 teaspoon dried sage
1/2 head green cabbage, coarsely shredded (about 9 cups)
3 large carrots, coarsely shredded (about 3 cups)
2 tablespoons cider vinegar
1/2 teaspoon salt
3/4 cup low sodium chicken broth

Steps:

  • Chops: combine the sage, garlic, salt and a few grinds of fresh black pepper in a small bowl. Rub all over the chops and let them stand at room temperature for ten minutes.
  • Heat the oil in a large non-stick frying pan over medium-high heat. Add the chops and brown, 1 to 2 minutes per side. Transfer to a plate.
  • Slaw: Wipe out the frying pan, add fresh oil and heat over medium heat.
  • Add the onion, apple and sage and cook, stirring a few times, until softened and golden brown, 4 to 5 minutes.
  • Add the cabbage, carrot, vinegar and salt and continue cooking until the veggies start to soften, about 4 to 5 minutes.
  • Add the broth to the pan, then return the chops, burying them in the vegetables.
  • Cover and cook just until the chops have a slight blush in the center - loin is lean and should not be overcooked - about 5 to 7 minutes longer.
  • To serve: arrange the warm slaw on plates, and top with a pork chop and pan juices.

Nutrition Facts : Calories 316.3, Fat 12.2, SaturatedFat 3.2, Cholesterol 70.1, Sodium 742, Carbohydrate 24.3, Fiber 6.6, Sugar 13.7, Protein 28.7

BREADED BAKED PORK CHOPS



Breaded Baked Pork Chops image

This is a great, basic recipe for breaded baked pork chops. Feel free to experiment with different seasonings and breading. We just did a batch using honey-wheat bread crumbs which gave a slightly sweet taste that balanced our chosen Cajun seasoning.

Provided by Weez

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h20m

Yield 6

Number Of Ingredients 8

6 pork chop cutlets
1 teaspoon garlic powder
1 teaspoon seasoning salt
¼ cup all-purpose flour
2 large eggs, beaten
2 cups dry bread crumbs
¼ cup olive oil
aluminum foil

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Season pork chops with garlic powder and seasoning salt. Dredge chops in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumbs to coat both sides. Place the breaded chops, unstacked, onto a plate.
  • Heat oil in a skillet over medium-heat. Cook pork chops in hot oil until breading appears well browned, about 5 minutes per side. Transfer pork chops to a 9x13-inch baking dish and cover with aluminum foil.
  • Bake in the preheated oven until pork chops are cooked through, 60 to 90 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 450.7 calories, Carbohydrate 30.5 g, Cholesterol 127.2 mg, Fat 20.9 g, Fiber 1.8 g, Protein 33 g, SaturatedFat 5 g, Sodium 496.5 mg, Sugar 2.5 g

SAGE PORK CHOPS WITH APPLE SLAW



Sage Pork Chops With Apple Slaw image

Make and share this Sage Pork Chops With Apple Slaw recipe from Food.com.

Provided by threeovens

Categories     One Dish Meal

Time 50m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 16

1 tablespoon fresh sage, chopped or
1/2 teaspoon dried sage
1 large garlic clove, minced
1/2 teaspoon salt, more to taste
fresh ground black pepper
4 3/4 inches pork loin chops, bone-in
4 teaspoons olive oil, divided
1 large onion, cut in half, then sliced thinly
1 large granny smith apple, cut in half, cored, shredded
1 teaspoon fresh sage, or
1/2 teaspoon dried sage
9 cups green cabbage, cored and coarsely shredded (about 1/2 head)
3 large carrots, shredded
2 tablespoons cider vinegar
1/2 teaspoon salt
3/4 cup chicken broth

Steps:

  • Combine 1 tablespoon sage, garlic, 1/2 teaspoon salt and pepper in a small bowl. Rub all over pork chops and let them "marinate" at room temperature about 10 minutes. Heat 2 teaspoons of the oil in a large skillet over medium high heat. Add pork chops and brown well on both sides, 1 to 2 minutes per side. Remove to a plate.
  • Wipe out the skillet and heat 2 teaspoons oil over medium heat. Add onion, apple and sage. Saute, stirring occasionally, until onion is softened and golden brown, about 4 to 5 minutes. Add cabbage, carrots, vinegar and salt, saute about 5 minutes. Add the broth and return pork chops to the pan, spooning some of the slaw over the chops.
  • Cover and cook another 5 to 7 minutes. Serve.

Tips:

  • To ensure the pork chops are tender and juicy, flatten them to an even thickness using a meat mallet or rolling pin. This allows for even cooking and prevents the chops from drying out.
  • Use a mixture of panko breadcrumbs and grated Parmesan cheese for a crispy and flavorful breading. Panko breadcrumbs are light and airy, while the Parmesan cheese adds a savory umami flavor.
  • Don't overcrowd the pan when frying the pork chops. This will cause the oil temperature to drop, resulting in soggy and undercooked chops. Fry the chops in batches if necessary.
  • To make the warm apple-cabbage slaw, use a combination of thinly sliced green cabbage and tart apples, such as Granny Smith or Honeycrisp. The sweetness of the apples pairs perfectly with the tangy dressing.
  • For a creamy and flavorful dressing, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, and salt and pepper to taste. Adjust the seasonings to your preference.
  • Serve the breaded pork chops immediately with the warm apple-cabbage slaw for a delicious and satisfying meal.

Conclusion:

These breaded pork chops with warm apple-cabbage slaw are a delightful combination of flavors and textures. The crispy and flavorful pork chops are perfectly complemented by the tangy and refreshing slaw. This dish is sure to be a hit at your next family dinner or gathering.

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