Napa cabbage coleslaw: The perfect match for pork chops

As in many—if not most—households, pork chops are also a frequent feature in my home. It's about adhering to traditional customs and taking a practical approach to food and cooking. However, I don't need to convince anyone here that pork chops are delicious, right? Either way, this classic dish deserves equally reliable and tasty accompaniments.

The carbohydrate sides I serve with pork chops vary depending on the mood of family members. However, the coleslaw for pork chops has remained unchanged for quite some time. The children have grown so accustomed to it that they can't imagine any other combination on the plate. I'm completely in favour of this because it ensures they receive a substantial serving of vitamins alongside their meat and potatoes. Plus, it’s no hassle for me since this coleslaw is simple in itself.

In this mix, the show's star is what you surely know well: Napa cabbage. The rest are just accompaniments: onion, carrot, pickles, and a few spices. Speaking of spices, I always add a little… icing sugar to this coleslaw. It gives the dish a lovely smoothness, but there's so little of it that I'm not concerned about health issues. All positives!

Ingredients:

• ½ Napa cabbage,
• ½ red onion,
• 2 pickles,
• 1 carrot,
• 1 tablespoon of wine vinegar,
• 2 tablespoons of mayonnaise,
• 1 tablespoon of natural yoghurt,
• 1 teaspoon of icing sugar,
• 1 tablespoon of chopped parsley,
• salt and pepper to taste.

Preparation method:

1. I start with the red onion. I slice it thinly and add salt and wine vinegar. I place it in the fridge for 10 minutes.
2. I finely shred the cabbage, grate the carrot, and chop the pickles.
3. I transfer all ingredients to a salad bowl.
4. Add the onion, chopped parsley, mayonnaise, natural yoghurt, and icing sugar. I season it to taste with salt and a minimal amount of pepper. Done!