Can You Make a Flavorful Pork Chop Dinner with a Fresh Slaw in Just 35 Minutes?
Craving a hearty yet refreshing meal that’s quick enough for a weeknight but feels special? What if you could sear juicy pork chops and pair them with a vibrant pear-pecan slaw in under 40 minutes? Pork Chops with Pear-Pecan Slaw is your answer—a perfectly seasoned, bone-in pork chop served with a crunchy, sweet-tangy slaw that’s bursting with fall flavors. With a 5.0-star rating from 3 reviews, this dish is ideal for family dinners, cozy evenings, or impressing guests with minimal effort. Ready to bring savory and fresh together? Let’s get cooking!
Overview: Why Pork Chops with Pear-Pecan Slaw Shines
What makes Pork Chops with Pear-Pecan Slaw so special? It’s a balanced, one-skillet meal (plus a small bowl for pecans) that combines tender, paprika-thyme-rubbed pork chops with a colorful slaw of red cabbage, juicy pear, toasted pecans, and dried cranberries, all tied together with a tangy apple cider vinegar dressing. The contrast of savory pork and sweet-crisp slaw makes every bite exciting. This dish is fast, versatile, and perfect for weeknight dinners, fall gatherings, or meal prep, with minimal cleanup and maximum flavor.
Time requirement: 35 minutes total, with 25 minutes active time and 10 minutes of passive resting. The quick sear and slaw prep make it perfect for busy nights.
Difficulty level: Super easy! If you can season pork and toss a slaw, you’re set. A large skillet, a small bowl, and basic tools are all you need, and kids can help chop scallions or toss the slaw.
Health perks: Pork provides lean protein and B vitamins for energy and muscle health. Red cabbage and pears offer fiber, vitamins C and K, and antioxidants for immunity and heart health. Pecans add healthy fats, and the minimal oil keeps it light yet satisfying. Quick prep means you’re eating nutritious food fast, and the recipe’s flexibility lets you adjust for vegetarian, gluten-free, or low-sodium diets.
Essential Ingredients: What You Need and Why It Matters
Here’s the lineup for 4 servings. Each ingredient plays a key role, and I’ll explain why it’s important plus offer swaps for flexibility.
- Bone-in center-cut pork chops (4, 1 inch thick, about 10 ounces each): Juicy, flavorful cuts that stay tender with quick cooking. Sub: Boneless pork chops (reduce cooking time by 1-2 minutes) or chicken breasts.
- Paprika (1 teaspoon): Adds smoky, mild spice to the pork. Sub: Smoked paprika for extra smokiness or chili powder for a kick.
- Dried thyme (1/2 teaspoon): Brings earthy, herby depth. Sub: Dried oregano or rosemary.
- Kosher salt and freshly ground pepper: Enhance pork and slaw flavors. Sub: Sea salt or low-sodium alternatives.
- Pecans (1/3 cup, roughly chopped): Add nutty crunch and richness to the slaw. Sub: Walnuts, almonds, or sunflower seeds for nut-free.
- Extra-virgin olive oil (1 tablespoon): Helps sear pork and lightly coats the slaw. Sub: Avocado oil or vegetable oil.
- Red cabbage (1/4 large head, shredded, about 4 cups): Provides crunchy texture and vibrant color. Sub: Green cabbage or coleslaw mix.
- Dried cranberries (1/3 cup): Add sweet-tart bursts. Sub: Raisins, dried cherries, or chopped dried apricots.
- Pear (1, chopped): Brings juicy sweetness to balance the slaw. Sub: Apple (Granny Smith for tartness or Fuji for sweetness).
- Scallions (2, chopped): Add mild oniony freshness. Sub: Chives or finely diced red onion.
- Apple cider vinegar (3 tablespoons): Gives the slaw a tangy kick. Sub: White wine vinegar or lemon juice.
These ingredients are budget-friendly and widely available. The mix of lean protein, fiber-rich veggies, and healthy fats makes this a wholesome, satisfying meal.
Step-by-Step Instructions: Let’s Cook This Pork and Slaw Feast!
Ready to start? You’ll need a large skillet, a small bowl, a large plate, and a cutting board. These steps are simple, with tips for success.
- Season the pork: Season 4 bone-in pork chops with 1 teaspoon paprika, 1/2 teaspoon dried thyme, 3/4 teaspoon kosher salt, and a few grinds of pepper on all sides. Set aside. Tip: Pat chops dry with paper towels for a better sear.
- Toast the pecans: In a large dry skillet over medium heat, toast 1/3 cup roughly chopped pecans, stirring occasionally, until fragrant, about 5 minutes. Transfer to a small bowl. Tip: Watch closely—pecans burn easily.
- Cook the pork: Heat 1 tablespoon olive oil in the skillet over medium-high heat. Add the pork chops and cook until well browned and an internal temperature of 145°F (insert thermometer sideways into the center), about 6 minutes per side. Transfer to a large plate and let rest. Tip: Don’t move chops while searing to get a nice crust.
- Make the slaw: Add 1/4 large head shredded red cabbage (about 4 cups) to the skillet. Cook, stirring occasionally, until slightly wilted, 1-2 minutes. Remove from heat. Tip: Use residual pork drippings for extra flavor.
- Finish the slaw: To the skillet, add 1/3 cup dried cranberries, 1 chopped pear, 2 chopped scallions, 3 tablespoons apple cider vinegar, and the toasted pecans. Season with salt and pepper to taste. Toss to coat. Tip: Toss gently to keep pear chunks intact.
Assembly: Plate It Like a Pro
This dish is savory and vibrant, making it easy to plate beautifully. Here’s how to make it look as good as it tastes.
- Pork and slaw: Place one pork chop on each plate and serve with a generous scoop of pear-pecan slaw alongside or slightly overlapping. Tip: Slice pork off the bone for a fancier presentation.
- Serving suggestion: Pair with roasted green beans, mashed potatoes, or crusty bread for a complete meal. Tip: Warm bread in the oven at 350°F for 5 minutes for a toasty side.
- Presentation: For a fall vibe, use rustic or white plates to highlight the purple cabbage, green scallions, and golden pork. Garnish with extra scallions or a sprinkle of paprika for flair. For gatherings, serve family-style with pork on a platter and slaw in a large bowl.
Presentation tips: Arrange slaw in a neat pile for color contrast. A drizzle of olive oil or a pinch of black pepper adds a restaurant-style touch.
Storage and Make-Ahead Tips: Keep It Fresh
Want to enjoy leftovers or prep ahead? Here’s how to keep your pork and slaw tasting great.
- Storage: Store pork and slaw separately in airtight containers in the fridge for up to 3 days. Reheat pork in a skillet over medium heat with a splash of broth, about 3-4 minutes, or microwave for 1 minute. Serve slaw cold or at room temperature. Tip: Add a splash of vinegar to slaw when serving to refresh flavors.
- Freezing: Freeze cooked pork chops in an airtight container for up to 2 months; thaw in the fridge overnight and reheat gently. Slaw doesn’t freeze well—it gets soggy. Tip: Freeze pork in portions for quick meals.
- Make-ahead: Chop cabbage, pear, and scallions a day ahead and store in the fridge. Toast pecans up to 2 days early and store in an airtight container. Season pork chops up to 24 hours ahead; refrigerate. Tip: Don’t make slaw early—pears can brown and cabbage softens.
Health tip: Storing properly preserves the pork’s protein, cabbage’s fiber, and pears’ vitamins, so you’re getting nutrients even in leftovers.
Recipe Variations: Get Creative
This recipe is super flexible. Try these twists to keep it exciting while staying quick and healthy.
- Spicy kick: Add 1/4 teaspoon red pepper flakes to the pork seasoning for heat.
- Vegetarian version: Swap pork for grilled portobello mushrooms or tofu steaks; season and sear 3-4 minutes per side.
- Nut-free option: Replace pecans with sunflower seeds or omit for a simpler slaw.
- Fruit swap: Use an apple or dried apricots instead of pear or cranberries for a different sweetness.
- Gluten-free option: Naturally gluten-free, but check paprika and dried thyme for additives.
- Creamy twist: Add 1 tablespoon Greek yogurt or sour cream to the slaw for a creamy dressing.
These variations keep the prep fast and let you customize for any taste or diet.
Conclusion: Savor Your Pork and Slaw Feast
You’re now ready to master Pork Chops with Pear-Pecan Slaw! This quick, wholesome dish brings juicy pork and a vibrant, crunchy slaw together for a meal that’s perfect for busy nights, fall dinners, or impressing guests. With just 35 minutes, you can create a flavorful, balanced dinner that’s both savory and fresh. Play with spicy or vegetarian twists to make it your own. Grab those pork chops, fire up the skillet, and enjoy this delicious meal. Share your results in the comments—I’d love to hear how it turned out!
Print
Pork Chops with Pear-Pecan Slaw
Description
Craving a hearty yet refreshing meal that’s quick enough for a weeknight but feels special? What if you could sear juicy pork chops and pair them with a vibrant pear-pecan slaw in under 40 minutes? Pork Chops with Pear-Pecan Slaw is your answer—a perfectly seasoned, bone-in pork chop served with a crunchy, sweet-tangy slaw that’s bursting with fall flavors
Ingredients
Here’s the lineup for 4 servings. Each ingredient plays a key role, and I’ll explain why it’s important plus offer swaps for flexibility.
- Bone-in center-cut pork chops (4, 1 inch thick, about 10 ounces each): Juicy, flavorful cuts that stay tender with quick cooking. Sub: Boneless pork chops (reduce cooking time by 1-2 minutes) or chicken breasts.
- Paprika (1 teaspoon): Adds smoky, mild spice to the pork. Sub: Smoked paprika for extra smokiness or chili powder for a kick.
- Dried thyme (1/2 teaspoon): Brings earthy, herby depth. Sub: Dried oregano or rosemary.
- Kosher salt and freshly ground pepper: Enhance pork and slaw flavors. Sub: Sea salt or low-sodium alternatives.
- Pecans (1/3 cup, roughly chopped): Add nutty crunch and richness to the slaw. Sub: Walnuts, almonds, or sunflower seeds for nut-free.
- Extra-virgin olive oil (1 tablespoon): Helps sear pork and lightly coats the slaw. Sub: Avocado oil or vegetable oil.
- Red cabbage (1/4 large head, shredded, about 4 cups): Provides crunchy texture and vibrant color. Sub: Green cabbage or coleslaw mix.
- Dried cranberries (1/3 cup): Add sweet-tart bursts. Sub: Raisins, dried cherries, or chopped dried apricots.
- Pear (1, chopped): Brings juicy sweetness to balance the slaw. Sub: Apple (Granny Smith for tartness or Fuji for sweetness).
- Scallions (2, chopped): Add mild oniony freshness. Sub: Chives or finely diced red onion.
- Apple cider vinegar (3 tablespoons): Gives the slaw a tangy kick. Sub: White wine vinegar or lemon juice.
These ingredients are budget-friendly and widely available. The mix of lean protein, fiber-rich veggies, and healthy fats makes this a wholesome, satisfying meal.
Instructions
- Season the pork: Season 4 bone-in pork chops with 1 teaspoon paprika, 1/2 teaspoon dried thyme, 3/4 teaspoon kosher salt, and a few grinds of pepper on all sides. Set aside. Tip: Pat chops dry with paper towels for a better sear.
- Toast the pecans: In a large dry skillet over medium heat, toast 1/3 cup roughly chopped pecans, stirring occasionally, until fragrant, about 5 minutes. Transfer to a small bowl. Tip: Watch closely—pecans burn easily.
- Cook the pork: Heat 1 tablespoon olive oil in the skillet over medium-high heat. Add the pork chops and cook until well browned and an internal temperature of 145°F (insert thermometer sideways into the center), about 6 minutes per side. Transfer to a large plate and let rest. Tip: Don’t move chops while searing to get a nice crust.
- Make the slaw: Add 1/4 large head shredded red cabbage (about 4 cups) to the skillet. Cook, stirring occasionally, until slightly wilted, 1-2 minutes. Remove from heat. Tip: Use residual pork drippings for extra flavor.
- Finish the slaw: To the skillet, add 1/3 cup dried cranberries, 1 chopped pear, 2 chopped scallions, 3 tablespoons apple cider vinegar, and the toasted pecans. Season with salt and pepper to taste. Toss to coat. Tip: Toss gently to keep pear chunks intact.
FAQs: Your Questions Answered
Can I use boneless pork chops? Yes! Reduce cooking time to 4-5 minutes per side to reach 145°F to avoid overcooking.
What are the health benefits? Pork provides lean protein and B vitamins. Red cabbage and pears offer fiber, vitamins C and K, and pecans add healthy fats for a balanced meal.
How do I know the pork is done? It should reach 145°F internally (use a thermometer sideways) and be slightly pink. Resting keeps it juicy.
Can I prep for a party? Yes! Chop veggies and toast pecans a day ahead. Cook pork and make slaw just before serving for freshness.
Kid-friendly? Totally! Sweet pears and cranberries are a hit. Serve with a familiar side like mashed potatoes for picky eaters.
Why is my slaw soggy? Cabbage was overcooked or pears released water. Cook cabbage briefly and chop pears just before tossing next time.
Gluten-free? Naturally gluten-free, but check paprika and thyme for additives.
How to store leftovers? Fridge for 3 days; reheat pork with a splash of liquid, serve slaw cold. Freeze pork for 2 months; thaw before reheating.