Ingredients

• 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

Instructions

1. 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.
2. 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.
3. Serve the pork chops over the warm fennel-apple slaw.