Fall is in the air and apples go with everything! Especially pork! My hubby and I made pork chops probably once a week, we love them. And usually, apples and slaw are usually a part of the mix. I took this recipe from MyFitnesspal and adapted it to fit our low-carb, grain-free, full-fat approach to living.

Seared Pork Chops With Apple-Fennel Slaw

Ingredients

4 bone-in pork chops (Or you can do boneless cutlets, no biggie)
Kosher salt and pepper, to taste
1/4 cup of avocado oil
1/4 cup (60g) avocado mayo (we like the primal kitchen brand) or full-fat regular mayo
1 tablespoon Dijon mustard
2 teaspoons apple cider vinegar
1 small fennel bulb, halved, cored, and thinly sliced, plus 1/2 cup (2g) fennel fronds
1 Honeycrisp apple, quartered, cored, and julienned
3 celery stalks, very thinly sliced crosswise, plus 1/2 cup (20g) bright green celery leaves
1/2 cup (9g) parsley leaves
1/4 cup (6g) snipped chives

Directions

Pat the pork chops dry with paper towels and season with salt and pepper. In a large cast-iron skillet, heat on medium to high heat the 1/4 cup of avocado oil until the pan is hot enough that slashing a little water on it boils the water off. . Add the pork chops and cook over moderately high heat, turning once, until an instant-read thermometer inserted in the thickest part of the chop registers 140°F (60°C), about 5 minutes per side. Transfer to a work surface.

While the pork chops are resting, whisk the mayonnaise with the mustard, vinegar and 1 tablespoon of water in a small bowl. Season with salt and pepper.

In a medium bowl, toss the fennel and fennel fronds with the apple, celery, celery leaves, parsley and chives. Drizzle with some of the dressing and toss to coat. Season with salt and pepper.

Using a sharp knife, carve the pork off the bones. Cut into thick slices. Arrange the meat and bones on four plates and top generously with the fennel and apple slaw. Serve immediately, passing the remaining slaw and vinaigrette at the table.

Serves: 4 | Serving Size: 1 pork chop and about 2 cups of slaw

Nutrition (per serving): Calories: 586; Total Fat: 34g; Saturated Fat: 9g; Monounsaturated Fat: 16g; Cholesterol: 175mg; Sodium: 324mg; Carbohydrate: 12g; Dietary Fiber: 4g; Sugar: 6g; Protein: 52g

HERE IS AN ADDITIONAL IDEA FOR A SAUCE FOR THE PORK CHOPS

After the pork chops are removed from the pan, keep the meat leavings in the pan and add 1/4 cup of butter, 1/4 cup of cream, and some diced onion and apples. Cook this on low until the onions and apples are soft. Top the pork chops with this delicious sauce!

Seared Pork Chops with Apple Fennel Slaw