Juicy Pork Chops

Ingredients:

6  tsp chopped fresh sage
2  large cloves garlic, minced
2  tsp salt, divided
    Freshly ground black pepper
4 (3/4-inch) bone-in pork loin chops (about 8 ounces each)
1  large onion
1  large Granny Smith apple, cut in 1/2, cored
1/2 head green cabbage, cored
3  large carrots
2 tsp olive oil, divided
2 tbsp rice vinegar or apple cider vinegar
3/4 cup low sodium chicken broth

Directions:

Combine the sage, garlic, 1 tsp of salt and a few grinds of fresh pepper. Rub this mixture all over the pork chops and let the chops sit at room temperature for about 10 minutes.

Meanwhile, thinly slice the onion, apple and cabbage and julienne the carrots (very thin sticks).

Heat 1 teaspoon of the oil in a large nonstick frying pan until hot but not smoking. Add the chops and brown on both sides, 2 or 3 minutes per side. Remove.

Carefully wipe out the pan. Heat the remaining tsp oil over moderate heat and add the onion, apples and remaining tsp fresh sage or 1/2 teaspoon dried. Cook, stirring occasionally, until the mixture is soft and golden brown, 4 to 5 minutes. Add the cabbage, carrots, vinegar and tsp salt and continue cooking until the cabbage and carrots begin to soften, about 5 minutes. Add the broth and return the pork chops to the pan burying them in the vegetable mixture. Cover and cook just until the pork chops are just done, about 7 minutes longer.