Recipes

Make the slaw
Thinly slice the cabbage into ribbons. Grate the carrots and daikon on a box grater. Thinly slice the red onion and roughly chop the parsley, if using. Add all vegetables to a large bowl and season lightly with sea salt.

In a small bowl, whisk together the apple cider vinegar, whole grain mustard, honey, and a pinch of salt. Pour the dressing over the vegetables and toss well to combine. Refrigerate for at least 1 hour and up to 4 hours to allow the flavors to meld.

Cook the pork chops
Pat the pork chops dry and season generously on both sides with sea salt and black pepper.

Heat a splash of oil in a large skillet over high heat. Add the pork chops and cook without moving for about 4 minutes, until a deep golden crust forms. Flip and cook another 3 minutes, until browned and just slightly pink in the center. Transfer to a plate and let rest for a few minutes.

To serve
Serve the pork chops alongside the crunchy cabbage, carrot, and daikon slaw.