The Dish | Herbed Pork Chops with Fall Slaw

The smell of searing pork chops covered in herbs on a cast iron pan grabs the attention of everyone in my house! While a pork chop is one of my cooking staples throughout the year, pairing it with this seasonally inspired slaw of fennel and radishes gives the dish some heft and depth that I look for in a fall menu. This is a simple and satisfying meal that is filling without being heavy. 

Note: If you don’t cook with cast iron pans, the pork chops can also be grilled; prep your grill to medium heat (~375’F) and be mindful not to overcook/dry out the pork.     


For the slaw:

  • 2 medium-sized radishes (watermelon or purple daikon radishes work great)
  • 1 small fennel bulb and fronds separated
  • 1 tbsp Dijon mustard
  • 3 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • Kosher salt to taste
  • Leafy herbs for garnish (parsley, marjoram, or basil)

For the pork

  • 2 bone-in pork chops, 1.25 inches thick
  • 2 tbsp sea salt
  • 1 tbsp black pepper
  • 3 tbsp dried herbs (Italian seasoning can work well – you want a mix of basil, marjoram, and oregano)
  • 2 tbsp avocado oil (for cooking)

Preparing the Slaw:

  • Thinly slice radish and fennel bulb, reserving the fennel fronds.
  • Fill a medium-size bowl with ice water, add the sliced vegetables, let sit for at least 5 minutes.
  • Drain vegetables set aside. In the same bowl, whisk together olive oil, vinegar, and mustard—season with salt and pepper to taste. Toss the sliced vegetables in the dressing. Set aside while you make the pork.

Cooking the Pork:

  • Pat pork chops dry. Season each side with salt and pepper. Sprinkle herb seasoning on all sides. Let the seasoning set in for at least 5 minutes.
  • Preheat a cast-iron skillet over medium-high heat (not smoking). Add avocado oil, swirling to coat pan.
  • Once the oil is hot, add pork chops; they should not be touching. Cook for 2 minutes until a golden crust starts to form. Flip and cook for three more minutes. Turn every two minutes until a thermometer in the thickest part of the chop reaches 150-153°F (for medium), about 10 minutes total cook time.
  • Cover and let the chop rest for 5 minutes before serving.
  • Garnish the slaw with fennel fronds and fresh herbs and serve with pork.

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