This dish is light but full of flavor and clean ingredients. I love that the pork chops are simple – just salt and pepper. The star of the dish here is really the apple-kohlrabi slaw. If you have never had kohlrabi before, it is a member of the cabbage family, although it looks closer to a turnip. Kohlrabi has a sweet and slightly peppery flavor, and is nice and crisp. It kind of reminds me of a sweet radish, you can eat it raw or cooked.
The weather has been so gorgeous lately, I haven’t wanted to spend much time in the kitchen. The changing of the seasons is always one of my favorite times, when you can see changes happening on a daily basis. And I love having all the windows in my house open and letting the fresh breeze come through. And invariably blowing every loose paper and napkins it can find onto the floor. But picking up papers all day is worth how wonderful and clean the house smells, don’t you agree?
For days when you don’t want to spend forever cooking over a hot stove, this dinner is where its at! The majority of the time you will spend to prepare this dinner will be chopping and preparing the slaw. The good news is that while it might take some hands on time in the kitchen, its very easy! And you can still have dinner on the table in 20-30 minutes (depending on how fast you can chop). Resist the urge to prepare the slaw while the pork chops cook. While this would help get dinner on the table faster, the slaw really needs the few minutes of cooking to marinate and blend its flavors together. Pair this with brown rice or quinoa if you need a starch on your plate.
Allow the Pork Chops to come to room temperature while you prepare the slaw.
2
Use a knife to peel the skin off the kohlrabi.
3
Peel the apple (if you wish, you can leave the apple peel on) and slice both the apple and the kohlrabi thin and then cut into matchsticks.
4
In a medium bowl, combine the apple and kohlrabi matchsticks, the green onions, the garlic, the juice of the whole lime and the tahini.
5
Set aside while you cook the pork chops.
6
In a large dry pan, heat the chopped pistachios on medium-high heat to toast them for 1-2 minutes - watch them because they will burn fast!
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Transfer to a small bowl.
8
In the same pan, heat 2 TBSP olive oil.
9
Salt and Pepper the pork chops on both sides and cook 6-8 minutes per side, or until cooked through.
10
While the pork is cooking, add the pistachios and all but a pinch of the cilantro (save this for later). Toss well and season with salt and pepper to taste.
11
Transfer the pork chops to a plate (leaving any drippings in the pan), tent with foil and set aside.
12
Add 2 TBSP of water to the pan, and simmer for 1-2 minute, or until slightly reduced in volume.
13
Stir in half the remaining cilantro and remove from heat.
14
Place each pork chop on a plate and serve with slaw.
Jenni lives in Des Moines, Iowa with her amazing husband, two girls, two dogs who think they are children, and a feisty cat. She is the creator of The Gingered Whisk, a recipe blog dedicated to finding easy, healthy-ish, and tasty weeknight meals that kids and adults alike will love. She is super passionate about helping every member of a family learn to love great food. When not cooking, eating, or thinking about food, she is often hiking around area parks, creating intricate legos castles with her girls, watching nerdy tv with her husband, or curled up in a corner somewhere reading a good book.
1 Comment
Erin {Lemon Sugar}
October 14, 2015 at 1:56 AMThat slaw looks fantastic! Love all of the bright colors. See in a couple of days!!