Ingredients:

• 1 tablespoon cooking oil
• 4 bone-in pork chops (about 2 pounds total)
• 3/4 teaspoon salt, divided
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 2 medium apples, thinly sliced
• 1 (14-oz) package coleslaw mix or 6 cups thinly sliced cabbage
• 3 tablespoons apple cider vinegar 
• 2 tablespoons Dijon mustard
• 3 tablespoon chopped fresh parsley

Instructions:

1. In a large skillet, heat oil over medium high heat.
2. Season pork chops with 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1/2 teaspoon garlic powder.  Arrange in a single layer in the large skillet and cook until browned on both sides, about 6-7 minutes per side, and internal temperature reaches 145°F. Transfer to a plate and tent with foil. Note: Work in batches if all pork chops don’t fit in the skillet.
3. Add apples to the skillet. Cook until fork tender, about 2-3 minutes.  
4. Add coleslaw mix, apple cider vinegar, Dijon mustard, and 1/4 teaspoon salt.  Cook until soft, 3 minutes.  
5. Place pork chops and any juices back into the skillet with the cabbage and apples.  Sprinkle with parsley.
6. Refrigerate leftovers in an airtight container within 2 hours.

Nutrition Information

410 Calories│24g Fat (8g Saturated)│12g Carbohydrates│0g Added Sugar│35g Protein│430mg Sodium│3g Fiber