Timeless coleslaw recipe to elevate your pork chop dinner

The starch sides I serve with pork chops vary depending on my family's mood. However, the coleslaw for pork chops has remained the same for quite some time. The kids have grown so accustomed to it that they can't imagine a different pairing on their plate. And I'm all for it, as it ensures that the kids receive a healthy serving of vitamins besides meat and potatoes with dinner. Plus, it's not much work for me because this coleslaw is incredibly simple to make.

In this mixture, the star of the show is Napa cabbage, which you likely already know. The rest are just additions: onion, carrot, pickles, and a few spices. Speaking of which, I always add a little… powdered sugar to this coleslaw. It gives the dish a delightful smoothness, but there's so little of it that I don't worry about health concerns. 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 yogurt,
• 1 teaspoon of powdered sugar,
• 1 tablespoon of chopped parsley,
• salt and pepper to taste.

Preparation Method:

1. Begin with the red onion. Slice it thinly, then add salt and wine vinegar. Refrigerate for 10 minutes.
2. Finely shred the cabbage, grate the carrot, and dice the pickles.
3. Transfer all the ingredients to a salad bowl.
4. Add the onion, chopped parsley, along with mayonnaise, natural yogurt, and powdered sugar. Season to taste with salt and a light amount of pepper. Done!