Ingredients:

• 1 tablespoon cooking oil
• 4 1-inch thick bone-in pork chops (2 to 2-1/2 pounds)
• ¾ teaspoon salt, divided
• ½ teaspoon ground black pepper
• ½ teaspoon garlic powder
• 2 apples, thinly sliced
• 1 (14-oz) package coleslaw mix
• 3 tablespoons apple cider vinegar 
• 2 tablespoons Dijon mustard
• 1 tablespoon chopped fresh parsley

Instructions:

1. In a large skillet, heat oil over medium high heat.
2. Season pork chops with ½ teaspoon salt, ½ teaspoon pepper, and ½ teaspoon garlic powder.  Arrange in a single layer in the skillet and cook until browned on both sides, about 6-7 minutes per side, and internal temperature reaches 145F. Transfer to a plate and tent with foil.
3. Add apples to the skillet. Cook until fork tender, 1-2 minutes.  
4. Add coleslaw mix, apple cider vinegar, Dijon mustard, and 1/4 tsp salt.  Cook until wilted, 1-2 minutes.  
5. Place pork chops and any juices back into the skillet with the cabbage and apples.  Sprinkle with parsley.
6. Refrigerate any leftovers within 2 hours.