This is one of those recipes you’ll be grateful to have up your sleeve on a busy weeknight, not only because of its practical virtues – it is made in one skillet in less than a half-hour, and it provides a way to use those often-discarded broccoli stalks – but also because of the pure pleasure it brings to the table.
First, the boneless pork chops (which are a lean loin cut) are rubbed with herbs, garlic, salt and pepper. Once browned in olive oil, they are removed from the skillet to make way for the broccoli slaw’s quick saute. There’s a tasty, tender core in those broccoli stalks, revealed by the fast work of a vegetable peeler. For a shortcut, you could skip the step of shredding the broccoli and carrot and use a bag of broccoli slaw mix instead.
The moisture from the vegetables in the skillet, a little chicken broth and some lemon juice softens the caramelized browned bits left by the meat and becomes a flavorful coating for the slaw. Sliced dried apricots (I prefer sweeter Turkish apricots for this dish, as California apricots tend to be more tart) bring out the sweet undertones of the carrot and broccoli, adding a layer of texture and a fruity flavor that pairs so well with pork.
Finally, the pork chops are nestled in the slaw and warmed through to finish cooking and bring the dish together. The result is a satisfying meal that has an Old World sensibility, but with a fresh twist.