Pork Chops with Pear-Pecan Slaw
4 bone-in center-cut pork chops (1 inch thick; about 10 ounces each)
1 teaspoon paprika
1/2 teaspoon dried thyme
Kosher salt and freshly ground pepper
1/3 cup roughly chopped pecans
1 tablespoon extra-virgin olive oil
1/4 large head red cabbage, shredded (about 4 cups)
1/3 cup dried cranberries
1 pear, chopped
2 scallions, chopped
3 tablespoons apple cider vinegar
Instructions:
Season the pork chops all over with the paprika, thyme, 3/4 teaspoon salt and a few grinds of pepper; set aside. Toast the pecans in a large dry skillet over medium heat, stirring occasionally, about 5 minutes; transfer to a small bowl.
Heat the olive oil in the skillet. Add the pork chops and cook until well browned, about 6 minutes per side (a thermometer inserted sideways into the center should register 145 degrees F). Remove to a large plate and let rest.
Add the cabbage to the skillet and cook, stirring occasionally, until slightly wilted, 1 to 2 minutes; remove from the heat. Add the dried cranberries, pear, scallions, vinegar and toasted pecans. Season with salt and pepper and toss to coat. Serve the pork chops with the slaw.
