Rye-Crusted Pork Chops and Apple Slaw - PCOS-Friendly Recipe

Rye-Crusted Pork Chops and Apple Slaw
Servings: 6
Lunch

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat
You can use leftover rye bread to create an incredibly flavorful coating for these tasty pork chops.

Ingredients

  • 1 tbsp. olive oil
  • 3 slice rye bread
  • 6 bone-in pork chops
  • Pepper
  • 6 tsp. Dijon mustard
  • 2 tbsp. butter
  • 1/2 head red cabbage
  • 1 Granny Smith apple
  • 1/4 c. water
  • 1/4 c. red wine vinegar

Instructions

  1. In processor, pulse olive oil and torn rye bread into fine crumbs. Season pork chops with 1/2 teaspoon each salt and pepper; arrange on oiled rimmed baking sheet. Top each with 1 teaspoon Dijon mustard; press on rye crumbs.
  2. Roast at 425 degrees F 14 to 16 minutes or until cooked through (145 degrees F). Meanwhile, in large skillet, heat butter on medium-high until melted. Add red cabbage, apple, water, red wine vinegar, and 1/4 teaspoon salt.
  3. Heat to simmering. Cook 10 minutes, covered, or until wilted and soft.

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