Natural cutlet with a salad of red cabbage, pear and nuts

Ingredients:

• 4 natural pork chops on the bone (2.5 cm thick; approximately 300 g each)
• 1/4 large head red cabbage, shredded (about 4 cups)
• 1 teaspoon paprika
• 0.5 tsp dried thyme
• 1/3 cup coarsely chopped pecans
• 1 tbsp. l. olive oil
• 1/3 cup dried cranberries
• 1 pear, sliced
• 2 green onions, chopped
• 3 tablespoons of apple cider vinegar

Preparation:

1. Season the pork chops all over with paprika, thyme, 3/4 teaspoon salt, and a small amount of ground pepper. In a large dry skillet over medium heat, toast the pecans, stirring occasionally, for about 5 minutes; transfer to a small bowl.
2. Heat olive oil in a skillet. Add the pork steaks and cook until browned, about 6 minutes per side (an instant-read thermometer inserted into the center of the steak should read 145°F). Transfer the meat to a large plate and let it rest.
3. Add the cabbage to the same skillet and cook, stirring occasionally, until wilted, 1-2 minutes; remove from heat. Add the dried cranberries, pear, green onions, vinegar, and toasted pecans. Season with salt and pepper and toss to combine. Serve the pork steaks with the coleslaw.