Categories: Pork main dish

Ingredients

• 1 Tbsp. chopped fresh sage or 1 tsp. dried sage
• 1 Tbsp. chopped fresh rosemary OR 1 tsp. dried rosemary
• 1/2 tsp. garlic powder
• 3/4 tsp. salt, divided use
• 1/2 tsp. ground black pepper divided use
• 4 (5 oz.) boneless pork loin chops
• 1 1/4 lb. broccoli stems OR 1 (12 to 14 oz.) bag broccoli slaw
• ` medium carrot (omit if using broccoli slaw mix)
• 2 Tbsp. olive oil, divided use
• 1/2 medium onion, thinly sliced into half-moons
• 1/2 cup sliced dried Turkish apricots
• 3/4 cup no-salt added chicken broth
• 2 Tbsp. fresh lemon juice

Directions

1. Combine the sage, rosemary garlic powder, and 1/4 tsp. each salt and pepper in a small bowl. Rub mixture on both sides of the pork chops; let them sit at room temperature 10 minutes.
2. Meanwhile, use a vegetable peeler or paring knife to trim away the broccoli stems’ tough outer layer as well a 1/4 inch from the bottom of each stem. (should yield about 12 oz. of tender broccoli stems.) Shred them on the large-holed side of a box grater or in a food processor fitted with a shredding disk. Shred the carrots the same way.
3. Heat 1 Tbsp. of the oil in a large, deep skillet over medium-high heat. Once the oil shimmers, add the chops; cook until well browned on both sides, 1 to 2 minutes per side; they will not be cooked through. Transfer them to a plate.
4. Add the remaining tablespoon of oil to the same skillet. Reduce the heat to medium; add the onion and cook for 1 minute, stirring and scraping up any browned bits, then stir in the shredded broccoli and carrot and the apricots; cook for 1 minute.
5. Add the broth, lemon juice and the remaining 1/2 tsp. of salt and 1/4 tsp. pepper to the skillet. Once the mixture is bubbling at the edges, return the pork chops to the pan, nestling then in the slaw. Reduce the heat to medium-low, cover and cook until the pork chops reach an internal temperature of 145 to 150 degrees, stirring once or twice, about 3 minutes more.
6. Serve the pork chops with the warm slaw alongside.

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