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Pan-Fried Pork with Apple Slaw

March 2009

Pan-Fried Pork with Apple Slaw

Kana Okada enlarge

By: Katie Barreira
Part of this menu: Texas Turkey Chili and more! »
Serve with blanched broccoli rabe.

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  • 4 Servings
  • Prep 25 min
  • Cook 10 min

Ingredients:

  • 1/2 cup mayonnaise
  • 3 teaspoons distilled vinegar
  • Salt and pepper
  • 2 carrots, peeled and shredded
  • 1 granny smith apple—cored, quartered and shredded
  • 1 cup flat-leaf parsley leaves, finely chopped
  • 1/4 cup golden raisins
  • 1/2 cup flour
  • 3 tablespoons vegetable oil
  • Two 1-inch-thick boneless pork chops (about 2 pounds), split horizontally

Hot stuff
Add 1/4 teaspoon crushed red pepper to the dressing.

Directions:

  1. In a medium bowl, whisk together the mayonnaise, vinegar, 1/4 teaspoon salt and a pinch of pepper. Add the carrots, apple, parsley and raisins; toss. Refrigerate until ready to serve.

  2. Place the flour in a shallow bowl. In a large skillet, heat the oil over medium-high heat. Season the pork with salt and pepper, coat lightly with flour, add to the skillet and cook until browned, about 4 minutes on each side. Serve with the apple slaw.

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