• 4 (6-8oz) bone-in pork chops

• 1 tsp caraway seeds
• 1 ½ tsp kosher salt plus ¾ tsp
• ½ cup low sodium chicken broth
• 1 tsp black pepper plus ½ tsp
• 2 TBSP olive oil
• 3 TBSP butter
• 1 fennel bulb, halved and thin sliced
• 3 sprigs thyme
• 1 apple peeled, halved and thin sliced
• 4 garlic cloves
• ¼ cup apple cider vinegar
• 2 cups chopped green & purple cabbage
• ½ cup apple butter or apple jelly
• 2 cups diagonally sliced carrots
• 2 TBSP butter

Preheat oven to 400.  Season chops evenly with 1 ½ tsp salt and 1 tsp pepper.  Melt butter over medium high heat in large ovenproof skillet or cast-iron pan.  Add chops, thyme, and garlic to pan.  Cook 3-4 mins per side and baste with butter while cooking.  Remove from pan, cover to keep warm.  Add cabbage, carrots, caraway, remaining ¾ tsp salt, and remaining ½ tsp pepper.  Stir in stock, scraping bottom of pan to loosen bits.  Place pan in oven, bake for 10-12 minutes or until carrots are tender.  

Remove cabbage mixture from pan, cover to keep warm.  Add oil to pan, sauté fennel for 2-3 minutes, add apple cook 1-2 mins, deglaze with vinegar, cook 1-2 mins then stir in apple butter.  Turn off heat and stir in butter.  Plate chops with cabbage mixture, top with apple fennel sauce and garnish with fennel fronds.