Seared Pork Chops with Apple-Cabbage Slaw

Name: Seared Pork Chops with Apple-Cabbage Slaw
Prep time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1 lb. head cabbage, very thinly sliced; 1 Fuji apple, cored and thinly sliced; 2 tbsp. apple cider vinegar; 1/4 c. olive oil, divided; kosher salt; Freshly ground black pepper; 4 Bone-in pork chops, about 3/4" thick (2 lbs. total); 2 tsp. fennel seeds, crushed; 2 tbsp. fresh finely chopped parsley, plus additional for garnish

By Lindsay HuntPublished: Jun 4, 2015

Lindsay Hunt

Yields:

Prep Time:

10 mins

Total Time:

30 mins

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Freshen up your hump day with a juicy bone-in pork chop topped with a simple slaw.

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Ingredients

1 lb. head cabbage, very thinly sliced
1 Fuji apple, cored and thinly sliced
2 Tbsp. apple cider vinegar
1/4 cup olive oil, divided
kosher salt
Freshly ground black pepper
4 Bone-in pork chops, about 3/4" thick (2 lbs. total)
2 tsp. fennel seeds, crushed
2 Tbsp. fresh finely chopped parsley, plus additional for garnish

Directions

1. Step 1Combine cabbage, apple, vinegar, and 2 tablespoons of oil in a large bowl and season with salt and pepper. Toss to combine, then let soften, tossing occasionally, 15 to 20 minutes.
2. Step 2Meanwhile, cook pork chops. In a large skillet, heat remaining 2 tablespoons of oil over medium-high heat. Season pork chops with fennel seeds and salt and pepper. Cook, turning once, until an instant-read thermometer inserted into the thickest part registers 140°, about 3 to 4 minutes per side. Let rest 5 minutes, then serve over the slaw and garnish with additional parsley.

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