Peppered Pork With Apple Slaw Recipes

PEPPER PORK CHOPS WITH HONEY APPLE GINGER SLAW

Steps:

• 1. Put the garlic, sugar, soy sauce, and 1 1/2 teaspoons pepper in a large self-sealing plastic bag, seal, and shake. Add the pork chops and rub them, through the bag, to work the spices into the meat. Marinate at room temperature for 20 minutes.
• 2. Julienne the apple, leaving the skin on. Toss the apples with the cabbage, lime zest and juice, and ginger together in a medium bowl. Drizzle in the honey and sesame oil and toss again. Season with salt and let sit for 10 minutes before serving.
• 3. Meanwhile, heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Add half the chops, shaking off excess marinade, and cook, turning once, until just cooked through, about 6 minutes. Repeat with the remaining oil and chops, wiping the skillet clean between batches.

CREAMY APPLE SLAW RECIPE

Steps:

• Combine dressing ingredients in a small bowl & set aside
• Toss with slaw ingredients
• Allow to sit for at least 1 hour before serving

PEPPER PORK CHOPS WITH HONEY-APPLE-GINGER SLAW

Steps:

• Put the garlic, sugar, soy sauce and 1 1/2 teaspoons pepper in a large self-sealing plastic bag, seal and shake. Add the pork chops and rub them, through the bag, to work the spices into the meat. Marinate at room temperature for 20 minutes.
• Julienne the apple, leaving the skin on. Toss the apples with the cabbage, lime zest, lime juice and ginger in a medium bowl. Drizzle in the honey and sesame oil and toss again. Season with salt and let sit for 10 minutes before serving.
• Meanwhile, heat 1 tablespoon of the vegetable oil in a large skillet over medium-high heat until shimmering. Add half the chops, shaking off the excess marinade, and cook, turning once, until just cooked through, about 6 minutes. Repeat with the remaining oil and chops, wiping the skillet clean between batches. Serve with the slaw.

STICKY PORK AND APPLE SLAW

Steps:

• For the sticky pork: Preheat the oven to 300 degrees F.
• Heat the olive oil in a Dutch oven over medium-high heat. Season the pork butt with salt and pepper. Add the pork to the pot and brown on all sides, about 5 minutes each side, 15 to 20 minutes total. Remove the pork to a plate and set aside. Leave any rendered fat in the pot and place it back on the stovetop.
• Add the garlic and onions to the pot and cook until the onions have softened slightly, about 2 minutes. Add the apple juice, deglazing the bottom of the pot. Scrape all the browned bits from the bottom. Add the applesauce, soy sauce, brown sugar and vinegar and stir together. Carefully return the pork to the pot and cover. Transfer the pot to the oven and braise until the pork is very tender, about 3 hours.
• For the apple saw: Meanwhile toss the cabbage, carrots, green onions and apples in a large bowl. In a separate bowl, whisk together the mayonnaise, parsley, mustard, honey, vinegar and salt in a small bowl until well combined. Add the dressing to the apple mixture and toss until well coated.
• When the pork is ready, carefully remove the lid and serve straight from the pot. Use a fork and a knife to slice and serve with the braising liquid and the slaw alongside.