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
Preparation
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.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.
