Maple Mustard Pork Chops with Apple Slaw

• 4 bone-in pork chops
• 1/4 cup maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon olive oil
• 1/2 medium red onion, thinly sliced
• 1 medium apple, julienned
• 1/2 cup shredded purple cabbage
• 2 tablespoons mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• Salt and pepper to taste
• Fresh parsley for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a small bowl, whisk together maple syrup, Dijon mustard, and apple cider vinegar for the glaze.
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 both sides of the pork chops with half the glaze, transfer skillet to oven and bake for 15 minutes.
6. 6 While pork chops bake, mix red onion, apple, and cabbage in a bowl.
7. 7 Whisk mayonnaise, apple cider vinegar, and honey together, then toss with the slaw mixture.
8. 8 Remove pork chops from oven, brush with remaining glaze, and let rest.
9. 9 Serve pork chops topped with apple slaw and a sprinkle of parsley.

Equipment

• Oven-safe skillet
• Baking sheet

Variations

• For a spicier kick, add chili flakes to the slaw or glaze.

Substitutions

• If Dijon mustard is unavailable, use whole-grain mustard for a different texture.

Pairings

• Pairs well with a crisp green salad or a warm dinner roll.

Nutrition

Tips

• Use a sharp knife for julienning the apple for even slaw texture.
• For extra flavor, marinate the pork chops in the glaze for 30 minutes before cooking.

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 for 10 minutes.

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

Serving Suggestions

• Serve with roasted sweet potatoes or a side of mashed cauliflower for a complete meal.

FAQ