Pork chops with cabbage salad

We've gone a little almond flour crazy over here.  This time, we're using it as a simulated "breading" on pork chops that we sauteed with a little olive oil.  I think if Michael had been a little more aggressive with the chops when he tenderized them, they may have been even better.  As it turned out, they were quite nice and not in the least bit tough.  He used a fancy seasoned salt in the breading.

I made the accompanying cabbage salad with half a head each of red and green cabbage.  I added some green onions and made a dressing from 4 tbsp olive oil mayo, 1 tbsp dijon mustard, 1 tbsp cream, 4 tsp lemon juice and 4 tsp red wine vinegar.  A generous pinch of dried dill, some minced fresh parsley, a tsp of salt and a few grinds of pepper seasoned the dressing well.  Michael commented that he usually finds slaw dressings too runny, but this version clung to the shredded cabbage nicely.  Yeah, it isn't exactly low fat, but we have to find joy somewhere, don't we?