Pork Chops with Honey-Mustard Gravy and Apple Slaw

pork chops with honey mustard gravy and apple slaw
  • 4Servings


  • 1 green apple, sliced into matchsticks
  • Juice of 1/2 lemon
  • 1/2 head small red cabbage, shredded (about 4 cups
  • 4 scallions, thinly sliced on an angle
  • 4 1-inch-thick boneless pork loin chops
  • Grill seasoning
  • 1 tablespoon extra-virgin olive oil (EVOO)
  • 1 cup chicken stock
  • 1/4 cup grainy mustard
  • 1/4 cup honey
  • 2 tablespoons cider vinegar or white wine vinegar
  • 1 tablespoon chopped fresh thyme leaves
  • Salt and pepper


In a large bowl, toss the apple with the lemon juice. Add the cabbage and scallions. Divide among 4 plates.

Season the pork chops with grill seasoning. In a large nonstick skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the chops and cook, turning once, until browned, 8 minutes. Place on top of the apple slaw.

Add the chicken stock, mustard, honey, vinegar and thyme to the skillet and bring to a boil. Cook until reduced, about 1 minute; season with salt and pepper. Pour the gravy over the pork chops.