Ingredients
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4 (about 1/2-inch-thick each) thin boneless pork chops
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1 tbsp dried tarragon
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1 tbsp canola oil
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3 tbsp reduced-fat mayonnaise
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1 tbsp apple cider vinegar
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2 tbsp finely chopped chives
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12 oz kohlrabi, trimmed and peeled
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1 large Granny Smith apple
Steps
1
Season the pork chops with tarragon, salt, and pepper. In a 12-inch nonstick skillet, heat the oil on medium-high. Add pork chops in a single layer and cook 3–4 min. per side, until cooked through.
2
Meanwhile, in a medium bowl, whisk together the mayonnaise and apple cider vinegar. Stir in the chives.
3
Cut the kohlrabi into thin matchsticks. Core the apple and cut into matchsticks. Add apple and kohlrabi to bowl with dressing. Stir to combine. Season with salt and pepper to taste. Serve slaw over pork chops.
