I was so excited to get the October issue of the Rachael Ray magazine because it is so chock full of good looking recipes. When making our menu for the week I saw that pork chops were 1/2 price at The Fresh Market, giving me the nudge I needed to make this recipe.
I knew everyone would be an easy sell on the chops, but my husband actually liked the potatoes even though they had cabbage mixed in. Truthfully, you really couldn’t tell, it just gave them a great depth of flavor. I’m not usually one for frying things but 1 tablespoon of olive oil for 4 pork chops is hardly frying and the flavor was well worth the effort. It reminded me a little bit of a schnitzel dish I had in Germany that came in a mushroom cream sauce. Add a side of steamed broccoli for a complete meal. This recipe is a keeper.
Ingredients
1 1/2 pounds red potatoes, cut into cubes
2 1/4 cups tricolor coleslaw mix (I shredded my own in the food processor)
1 cup sour cream
1 cup chicken broth
salt, pepper and garlic powder
4 pork chops (bone in or not)
1/4 cup whole wheat or unbleached flour
1 tablespoon olive oil
1 small onion, halved and thinly sliced
3 portabello mushroom caps, sliced
Place the potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, 12 minutes. In the last 5 minutes of cooking, stir in the coleslaw; drain and return to the pot. Stir in 1/2 cup sour cream and 1/4 cup broth; season with salt and pepper. Stir well and mash to combine with the back of a fork. Cover and set aside, to keep warm.
Meanwhile, coat the pork with the flour and season with salt, pepper and garlic powder. In a skillet, heat 1 tbsp. oil over medium-high heat. Add the pork and cook, turning once, until browned, about 3 minutes on each side. Cover, lower the heat to medium-low and cook for 5 minutes. Transfer to a plate and keep warm.
In the same skillet, heat the remaining drippings over medium-high heat. Add the onion and mushrooms and cook until lightly browned, 5 minutes. Add the remaining 3/4 cup broth, increase the heat to high and cook, stirring, for about 5 more minutes. Stir in the remaining 1/2 cup sour cream; season with salt and pepper and a little dried parsley. Spoon on top of the pork chops and serve with the potatoes and enjoy!
