Pork Chop with Apple Cabbage Slaw
The Dish Archive: Pork Chop with Apple Cabbage Slaw
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It's a twist on tradition. We're taking classic pork chops and apple sauce to a whole new level in tonight's Dish.The Dish: Pork Chop with Warm Apple-Cabbage Slaw
The Restaurant: Flat Iron in Boston's Bulfinch Hotel
The Chef: Aline
-- Pork chop
-- 2 strips bacon, chopped
-- 1 teaspoon shallots, chopped
-- 1 cup cabbage, shredded
-- 1/2 red delicious apple, thinly sliced
-- Sprinkle of crushed red pepper flakes
-- 2 tablespoon of cider vinegar
-- 1 tablespoon of sugar
For pork: Season pork chop with salt and pepper. Place in moderately hot pan with oil and sear for one minute. Turn over and place in 375 degree oven until cooked to desired temperature. Keep warm.
For slaw: Mix together vinegar and sugar. Set aside. Cook bacon and shallot in oil until bacon is crispy. Add the cabbage, apples, and red pepper flakes. Sauté for one minute. Add vinegar/sugar mixture and cook until most the liquid has evaporated.
Additional side: Parsnip Puree
For parsnip puree: Place parsnip into pot of water with salt. Cook until tender. Drain. Place parsnips in food processor with heavy cream, season with salt and pepper to taste. Puree until smooth.
-- 1/2 lb parsnip, cut into 1 inch pieces
-- 1 cup heavy cream