After the coleslaw was prepared, I began the pork. I took the salted "chops" again and added pepper. I took my saute pan and added a wild mushroom and sage infused extra virgin olive oil (I will tell you where this is from soon) and sauteed the meat over medium heat. Before the meat was added, I threw into the hot oil some thyme, rosemary and minced garlic to flavor the oil. Once the first side was seared nicely, I added more minced garlic and once diced onions. I sauteed this delicious mixture for about 8 minutes on each side. I took some pieces out of the mix earlier, as they were not as thick as others. While the meat was cooking, I added some light cream into the prepared coleslaw veg with some salt, pepper, and store bought coleslaw dressing (I am working on my own recipe for coleslaw dressing, but for not I trust a brand called Marzetti). After the coleslaw was finished, I turned back to the pork. I made sure that the meat was all at proper temperature, and then removed the "chops" as they came to temp.
Once the pan was empty, I poured off some of the cooking oil and placed back on the heat for about two more m minutes with nothing in it to allow the pan to heat up. I then threw the last of the shaved onion into the pan and let sear. I then added a special balsamic vinegar (bought the same place as the wild mushroom and sage olive oil) that was infused with cinnamon and pear into the pan to deglaze it. The balsamic bubbles up and reduces VERY quickly into a nice drizzle. The meat, slaw and glaze reached the plate in a sort of unusual plating for me. It was a nice dish, though, that was accompanied by a salad with romaine lettuce, cherry tomatoes, shaved onion, walnuts and goat cheese. All in all, a nice meal for about $9.50 for two people.