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Pork Chops with Cinnamon Squash and Apple Slaw - The Sleeved Chef with Jana Wolff

September 3, 2019


4 servings
Serving Size: 4-5 ounces


Pork Chops
  • 4 Pork Chops (6 oz portions)
  • 1 Tbsp Extra Virgin Olive Oil
  • Salt and pepper
Roasted Cinnamon Rosemary Butternut Squash:
  • 2 lb, butternut squash, large diced
  • 1 Tbsp, extra virgin olive oil
  • 1/4 cup rosemary, rough chopped
  • 2 tsp, cinnamon
  • salt and pepper, to taste
Granny Smith Apple Slaw:
  • 1 medium cabbage, cored, finely shredded
  • 2 large carrots, peeled, julienne
  • 1 bunch scallions, thinly sliced
  • 4 Granny Smith apples, peeled, cored, julienned
  • 1/4 cup apple cider vinegar
  • salt and pepper, to taste

Pork Chops
1. Salt and pepper the pork chops on both sides.
2. Heat extra virgin olive oil in a sauté pan over medium heat.
3. When the olive oil starts to perfume, add the 4 pork chops to the pan.
4. Cook the pork chops for 3-4 minutes on each side.
5. Set the pork chops to the side on a paper towel.

Roasted Cinnamon Rosemary Butternut Squash
1. Preheat oven to 350F.
2. Toss butternut squash in olive oil.
3. Add salt and pepper, rosemary, and cinnamon.
4. Place on a half sheet tray and roast 20-25 minutes, or until tender.

Granny Smith Slaw
1. Combine vinegar, cabbage, carrots, scallions, and apples and toss all ingredients to combine.
2. Season with salt and pepper to taste.

Place 4 oz of butternut squash in the center of the plate. Place the pork chop on top and top with drained apple slaw.

Every month, GBMC holds a Facebook Live cooking demonstration featuring healthy recipes from The Sleeved Chef, Michael Salamon. Michael graduated from the Culinary Institute of America and is passionate about “teaching cooking techniques and recipes to pre- and post-operative bariatric patients.” He had a type of bariatric surgery known as a sleeve gastrectomy in September 2016 and enjoys sharing his knowledge of cooking with fellow weight loss patients. Co-hosting the demonstration with him is Jana Wolff, RD, LDN, Director of Nutrition for GBMC’s Comprehensive Obesity Management Program, where Michael was treated.
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