Pork Chops with Warm Fennel-Apple Slaw
- 2 tablespoons olive oil
- 4 (6- to 8-ounce) bone-in pork chops (about 3/4-inch thick)
- Salt and fresh ground black pepper
- 1 small bulb fennel, bulb and stalks thinly sliced, fronds roughly chopped, divided
- 1 medium onion, thinly sliced
- 1 teaspoon caraway seeds
- 1 tablespoon grainy mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon whiskey, optional
- 1 firm apple (such as Granny Smith or Mutsu), grated
Place a large skillet over medium-high heat with the olive oil. Season the pork chops liberally with salt and pepper and sear in the pan until deep golden brown and cooked through, about 5 minutes per side. Remove the chops to a plate and let them rest.
Return the same skillet to medium heat and add in the fennel, onion and caraway seeds. Saute, stirring frequently, until the vegetables begin to tenderize, 3 to 4 minutes. Add the mustard, vinegar and whiskey (if using) and continue cooking until the liquids have mostly reduced, 3 to 4 minutes more. Remove the pan from the heat and stir in the grated apple and reserved fennel fronds; adjust the seasoning as needed with salt and pepper.
Serve the pork chops over the warm fennel-apple slaw.