Apple and fennel is a classic flavor pairing with pork. Together they are bright, crunchy, fresh and have just the right amount of sweetness. In this dish, we turn the magical duo into a creamy slaw to pile on top of perfectly seared pork chops. While you might be tempted to buy boneless chops, give the bone-in cut a try. The bone helps slow down cooking, which can keep the meat juicier and more flavorful.

Active time: 20 minutes | Total time: 45–50 minutes

Pork Chops With Apple-Fennel Slaw

Ingredients

  • 4 4-oz. bone-in pork chops (about 1-inch thick) 
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 tbsp grapeseed or canola oil
  • 1/4 cup nonfat Greek yogurt
  • 1 tbsp Dijon mustard
  • 2 tsp apple cider vinegar
  • 1 tbsp water
  • 1 small fennel bulb, halved, cored and thinly sliced
  • 1/2 cup fennel fronds
  • 1 Honeycrisp apple, quartered, cored and thinly sliced
  • 3 celery stalks, very thinly sliced crosswise
  • 1/2 cup bright green celery leaves
  • 1/2 cup parsley leaves
  • 1/4 cup chives, thinly sliced

Directions

Preheat the oven to 400°F. 

Pat the pork chops dry with paper towels and season with salt and pepper. Heat the oil in a large cast-iron skillet over moderately high heat until it shimmers. Add the pork chops and cook for 2-4 minutes per side, or until well browned.

Transfer the cast-iron skillet to the oven and continue to cook for 10-15 minutes, or until an instant-read thermometer inserted in the thickest part registers 145°F. Transfer to a cutting board to rest for 5 minutes. 

While the pork chops rest, whisk the yogurt, mustard, vinegar, and 1 tbsp 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 a small amount of the dressing and toss to prevent browning, then add about half of the remaining dressing and toss to coat, adding more as needed. Season with salt and pepper.

Using a sharp knife, carve the pork off the bones and cut into thick slices. Arrange on four plates. Top with the fennel and apple slaw. Serve immediately, passing the remaining slaw and dressing at the table.

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

Nutrition (per serving): Calories: 381; Total Fat: 15g; Saturated Fat: 3g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 3g; Cholesterol: 61mg; Sodium: 457mg; Carbohydrate: 30g; Dietary Fiber: 13g; Sugar: 15g; Protein: 37g

Nutrition Bonus: Calcium: 44%; Iron: 33%; Potassium: 1343mg; Vitamin A: 287; Vitamin C: 326%

Originally published: November 2019; Updated April 2026

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