Honey Garlic Pork Chops with Apple Cabbage Slaw

• 4 boneless pork chops, 1-inch thick
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• For the slaw:
• 4 cups shredded cabbage
• 1 medium apple, thinly sliced
• 1/4 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• 1/4 teaspoon salt
• Fresh parsley for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a small bowl, whisk together honey, soy sauce, and garlic.
3. 3 Season pork chops with salt and pepper.
4. 4 Heat olive oil in an oven-safe skillet over medium-high heat. Sear pork chops for 2 minutes per side.
5. 5 Brush the honey garlic mixture over the chops, then transfer skillet to the oven.
6. 6 Bake for 12-15 minutes, or until internal temperature reaches 145°F.
7. 7 While chops cook, mix cabbage and apple in a bowl.
8. 8 Whisk together mayonnaise, vinegar, sugar, and salt. Toss with cabbage mixture.
9. 9 Remove pork chops from oven and let rest for 5 minutes.
10. 10 Serve chops topped with slaw and garnished with parsley.

Equipment

• Oven-safe skillet
• Meat thermometer

Variations

• For a spicy kick, add red pepper flakes to the honey garlic glaze.

Substitutions

• Use Dijon mustard instead of honey for a tangy twist.
• Substitute Greek yogurt for mayonnaise in the slaw for a lighter option.

Pairings

• A crisp Sauvignon Blanc complements the honey garlic flavors beautifully.

Nutrition

Tips

• For crispier chops, broil for 1-2 minutes at the end, watching closely to avoid burning.
• Use a meat thermometer to ensure pork is cooked to perfection.

Storage

Store pork chops and slaw separately in airtight containers in the fridge for up to 3 days. Reheat pork chops in the oven at 350°F.

Freezing: Pork chops freeze well for up to 3 months. Thaw overnight in the fridge before reheating. Slaw does not freeze well.

Serving Suggestions

• Pair with roasted sweet potatoes or a side of steamed broccoli.

FAQ