Pork Chops with Horseradish Cabbage and Cucumber Slaw

This one only takes 20 mins., and if you have any leftovers, slice the pork, pile it on bread along with the slaw, and top with baby arugula or spinach for lunch the next day!!
(serves 4)

1 T. EVOO
4 bone-in pork chops, about 1" thick and about 2 lbs. total
Kosher salt and freshly* ground pepper
1/3 cup sour cream or plain Greek yogurt*
2 T. white wine vinegar
1 T. prepared horseradish, squeezed of excess liquid
1/3 cup fresh dill, roughly chopped, plus more for serving
1/4 small sweet onion, thinly sliced
1/4 head savoy cabbage (about 8 oz.), cored and thinly sliced (about 4 cups)
1 small bulb fennel, thinly sliced
1/2 seedless cucumber, halved lengthwise and thinly sliced on a diagonal
Boiled small Yukon gold potatoes (for serving)

Heat oven to 425. Heat the oil in a large oven-safe skillet over med.-high heat. Season the pork chops with 1/2 t. each of S&P, and cook until golden brown, 2-3 mins. per side. Transfer the skillet to the oven and roast until the pork is just cooked through, 5-6 mins. Meanwhile, in a large bowl, whisk together sour cream, vinegar, horseradish, and 1/4 t. each S&P. Stir in the dill and onion. Add the cabbage and fennel and toss to combine; fold in the cucumber. Serve the chops with the slaw and potatoes, and sprinkle with dill.

"There can be no wisdom without understanding."

Have FUN our there, and make someone laugh along with you!!

Love,

MM