These pork chops are boneless because they’re vegan, get it?! This dish was the perfect marriage of two things: a package of Match Meats Ground “Pork” that I had in my freezer and a recipe from Jenn Shaggy’s Veganize This! cookbook for Sage-Rubbed Pork Chops with Warm Apple Slaw.
I am slowly working my way through Veganize This! and I had this recipe bookmarked to try. That said, sometimes making your own seitan for every recipe is more work than I’m willing to do. Match Meats to the rescue! I became a fan of Match Meats back when I tried their Italian Sausage, and I was very curious (and a little bit scared) to try their ground pork. I honestly can’t remember the last time I ate real pork, thank goodness, because it was at least 16 years ago, but I had such a good experience with Match’s flavorful sausage that I wanted to give their “pork” a try. I’m glad I did because it was pretty amazing. In both taste and texture, it is almost frightfully convincing.
I simply adapted Jenn’s recipe by mixing the ground pork with dried sage and a minced clove of garlic before shaping them into “chops” and then coating them with some gluten-free bread crumbs (you could use regular bread crumbs, of course). I then sauteed the chops in some olive oil until they were browned on both sides. From there, I followed Jenn’s recipe for the Warm Apple Slaw as directed. The slaw is a combination of Granny Smith apples, onion, carrots, and cabbage, cooked with some apple cider vinegar and No-Chicken broth. I cooked the slaw long enough to soften everything, but just enough so that it still retained a little crispness and bite. It’s a great twist on the pork chops with applesauce theme, and the slaw had the perfect amount of freshness and tang to balance the breaded and fried “meat.”
I haven’t yet seen Winter’s Bone, but I did catch this SNL skit and though it’s totally immature, it cracks me up every time.