1/3 C. pine nuts
2 Granny Smith apples, cut into matchstick-size strips
1 T. fresh lemon juice
2 celery stalks, chopped
1/4 C. sour cream
1/4 C. fresh flat leaf parsley, chopped
1/2 tsp. kosher salt
1/8 tsp. black pepper

Toast the pine nuts in a small skillet over medium heat, be careful not to let them burn, it can happen very quickly. Remove from heat and set aside. Place the apples in a large bowl and top with the lemon juice to keep them from turning brown. Stir in the celery, sour cream, parsley, salt, pepper and pine nuts. Refrigerate until ready to use.

2 T. all-purpose flour
1 tsp. ground cumin
1 tsp. kosher salt
1 tsp. black pepper
4 medium size boneless pork chops OR one 1 1/2 – 2 lb. pork tenderloin cut into 1/2″ thick slices
1 T. vegetable oil
1 T. butter
1/4 C. fresh parsley, coarsely chopped
1/2 C. chicken broth
2 T. white wine vinegar
2 T. grainy mustard (optional, but delicious)

Mix together the flour, cumin, salt and pepper on a large plate. Lightly coat each piece of pork with the flour mixture and set aside. Heat the vegetable oil and butter in a large skillet over medium-high heat. Place the pork in the skillet, sprinkle with the parsley, and cook until golden brown and crispy, about 4-5 minutes per side. Meanwhile, mix together the broth and vinegar. When the pork is done remove it from the skillet and set aside. Pour the broth mixture into the skillet, stirring and scraping up any bits from the bottom. Bring to a boil and cook until slightly thickened. Serve each piece of pork with a drizzle of pan sauce a dab of mustard and a side of the apple slaw.