4 center-cut pork chops trimmed (4 ounces each)

4 teaspoons Dijon mustard

1/2 head red cabbage (about 1 pound) cored and thinly sliced

2 Granny Smith Apples, peeled and grated

1/4 teaspoon salt

1 Teaspoon  plus 1 Tablespoon canola oil

1 Tablespoon fresh grated ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1 Tablespoon pure maple syrup

2 teaspoons cider vinegar

Brush both sides of the pork chops with the mustard and set aside. In a large bowl, combine the cabbage, apples and salt; toss well.

In a large covered skillet, heat 1 teaspoon of the oil over medium low heat. Add the ginger, cinnamon and cloves. Cook stirring fragrant, 10-15 seconds.. Stir in the cabbage mixture and the maple syrup. Reduce heat to low, cover, and cook until the ingredients are softened and cooked through, about 30 minutes.

Meanwhile, in a large heavy skillet, heat the remaining 1 Tablespoon of oil over medium heat. Add the pork in a single layer. Cook, turning halfway through, until the pork is no longer pink in center, about 9 minutes.

Uncover the cabbage, stir in the vinegar,and increase the heat to medium. Cook until nearly evaporated, about 5 minutes. Serve each chop with a mound of cabbage.