Pork chops verde and apple slaw

Pork chops and apple slaw..say it with me.  Go ahead, channel your inner Peter Brady.  I know, you now feel the urge to watch the Brady Bunch, me too.

I love this twist on a classic American meal.  The Verde sauce adds a nice kick and the slaw cools the verde sauce’s heat with the sweetness of the apples.

First you need to make your own verde sauce.  Its super simple and tastes 1000 times better than the stuff in the jar from the super market.

In a grilling pan, broil 4 tomatillos (split in half), a clove of garlic, 2-3 habaneros, 2-3 jalapenos, and 1/2 onion

Broil for 7-10 minutes.

With an immersion blender (or a food processor) add all the ingredients and 1/4 cup of water and 1/2 c of cilantro, 2 tsp salt. Puree. Chill over night.

For the apple slaw thinly slice 3 cups of red cabbage, 1 apple and 1/2 onion. Dress with 2 tbs apple cider vinegar, 2 tbs oil,  1 tsp salt and pepper.

Season pork chops with salt, pepper, garlic and cumin. Pan fry. When pork chops are almost done (around 3 minutes left) top with verde sauce and put the lid on the pan for remainder of cooking time 

I served this great combo with some garlic mashed potatoes.

Variations: server with rice or substitute pork for chicken.

Enjoy!