Pork Chop with Apple Fennel Slaw and Greens

I'm trying to use the vegetables I got in my box from Farm Fresh to You. I had a bulb of fennel and some apples and kale, spinach and rappini. I made a Apple Fennel Slaw from a recipe from The Hidden Kitchen THE HIDDEN KITCHEN. I thought that would go well with the pork. The greens I simply cooked with a ham bone and a little chicken stock. The pork I just simply seasoned with salt, pepper, poultry seasoning and garlic powder. Pan fried to a medium rare in a little butter and olive oil.
A good combination and very easy.
Here is the recipe from Dennis Kercher of the Hidden Kitchen:

2 small to medium bulbs of fennel, core removed, julienned, reserve
1 tart green apple (Macintosh or Granny Smith) cut in half, cored, julienne and toss in 1/4C lemon juice to prevent discoloring. Reserve covered in the fridge.
1Tbsp mustard seeds
1/2 C chicken stock
Salt and pepper to taste.
In a saute pan, heat 2Tbsp olive oil with the mustard seeds. Saute the julienned fennel approximately 5 minutes. Add chicken stock, salt and pepper and saute another 5-8 minutes until the stock is absorbed and cooked off. Fennel should be somewhat soft but not completely wilted. Remove from heat and allow to cool down. Strain off excess broth and chill separately from the fennel.
Salad Dressing:
1/4C white vinegar
1/2C high quality olive oil
1 tsp salt
1/2tsp pepper
1 tsp course mustard
1/2tsp Dijon mustard
Mix together well. Add the mustard a little at a time. You don't want it to overpower, just add a suggestion of mustard.
Combine the apple and fennel and add enough of the salad dressing to coat.