Bring the pork chops to room temperature (20–30 minutes). Pat them dry with paper towels and season both sides with 3/4 tsp of the kosher salt and the 1/2 tsp freshly ground black pepper. Drying the surface removes excess moisture so the chops sear cleanly; salting in advance helps the seasoning penetrate and improves crust formation.

Make the slaw: In a large bowl combine the shredded red cabbage (200 g), julienned apple (1 medium, about 150 g), 1 tbsp apple cider vinegar, 1 tbsp olive oil, the 1 tsp chopped fresh thyme leaves, 1 tsp honey (optional), and a pinch (about 1/8 tsp) of salt and a few grinds of black pepper. Toss to coat. Let the slaw sit while you cook the pork—this light marination softens the cabbage slightly and lets the apple’s juices mingle with the vinegar so the slaw develops rounded flavors.

Preheat your grill (or grill pan) to medium-high—about 425–450°F / 220–230°C. If using a cast-iron skillet, heat it until a flick of water sizzles. A hot cooking surface is essential for a quick sear and good Maillard browning, which creates the savory flavors you want on pork.

Brush each pork chop lightly with 1/2 tbsp olive oil and press the remaining 1/4 tsp of salt and the thyme into both sides. If you like, rub the minced garlic into the chops now (optional). The oil helps conduct heat and encourages an even, golden-brown crust; the thyme will flavor the surface as it cooks.

Grill/sear the pork chops: Place the chops on the hot grill or pan. Cook without moving for 3–4 minutes to develop a deep golden crust. Flip and cook 3–4 minutes more on the second side. Use an instant-read thermometer: remove the chops at 140–142°F (60–61°C) for a slight blush in the center—carryover heat will bring them to the safe, juicy 145°F (63°C) target while they rest. Cooking to this internal temperature yields tender, slightly pink pork; overcooking dries it out.

Optional finishing: If you like a glossy finish, add 1 tsp butter to the hot pan in the last 30 seconds and spoon it over the chops as you rest them—this adds a rounded savory note and mouthfeel.

Rest the chops: Transfer to a cutting board and let rest, loosely tented with foil, for 5–7 minutes. Resting lets the pork’s juices redistribute so they don’t spill out when you cut—this keeps each bite moist.

Finish the slaw: Taste and adjust seasoning—add a pinch more salt, a splash more apple cider vinegar, or another 1/2 tsp of honey if you want sweeter contrast. Toss again to combine. A final toss just before serving wakes up the vegetables and keeps the texture bright and crunchy.

Serve: Slice the pork chops across the grain into 1/2-inch slices and arrange on plates. Spoon a generous heap of apple–red cabbage slaw alongside. Garnish with a few extra thyme leaves and a drizzle of olive oil if desired. Slicing showcases the interior so guests can see the perfectly cooked center.