Pork Chops with Fresh Green and Red Cabbage

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1.5 teaspoons caraway seeds 
• 1 tablespoon cider vinegar 
• 1 teaspoon coarse kosher salt 
• 0.5 teaspoon fennel seeds 
• 2 cups cabbage shredded green
• 4  center-cut pork chops bone-in thick
• 2 cups cabbage shredded red
• 0.3 pound bacon thick-cut

Equipment

• frying pan
• paper towels
• aluminum foil
• mortar and pestle
• slotted spoon

Directions

1. Combine fennel seeds, 1 tsp. caraway seeds, salt, and pepper in a mortar (see Notes) and coarsely crush with pestle.
2. Sprinkle mixture over pork chops and set chops aside.
3. In a large frying pan over medium-high heat, cook bacon until browned and crisp, about 7 minutes. With a slotted spoon, transfer bacon to paper towels to drain.
4. Add pork chops to pan and cook, turning once, until browned on both sides and cooked through (cut into center to check), about 8 minutes total.
5. Transfer pork chops to a rimmed plate and tent with foil to keep warm.
6. Add cabbage to pan and cook, stirring frequently, until cabbage is wilted, about 3 minutes. Stir in remaining 1/2 tsp. caraway seeds, the vinegar, and bacon; cook 2 minutes.
7. Pile cabbage on a platter and arrange pork chops on top.
8. Pour on any accumulated pork juices and serve immediately.