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1
Adjust oven racks to the top- and lower-third positions and preheat to 425 degrees F. Put a wire rack in a rimmed baking sheet.
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2
Toss the cabbage, apples, 2 tablespoons of the vinegar, olive oil, 2 teaspoons of the brown sugar, 3/4 teaspoon salt and a few grinds of black pepper together on another baking sheet.
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3
Roast on the top rack until the cabbage and apples are golden in spots and tender, 20 to 25 minutes.
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4
Remove and toss with dill, if using.
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5
Meanwhile, lay the pork chops between two pieces of plastic wrap and pound until about 1/4 inch thick.
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6
Sprinkle all over with 1/2 teaspoon salt and a few grinds of black pepper.
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7
Combine 1 tablespoon of the sour cream and 1 teaspoon of the mustard in a small bowl and brush both sides of each chop with the mixture.
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8
Pour the panko crumbs out onto a plate and press each side of the pork chops into the crumbs.
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9
Generously spray both sides of each chop with cooking spray and place on the rack on the prepared baking sheet.
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10
Bake on the lower rack until the pork chops are golden, crispy and cooked through, 6 to 8 minutes, flipping halfway through.
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11
Mix together the remaining 2 tablespoons of sour cream, 2 teaspoons water and the remaining 1 teaspoon each mustard, brown sugar and vinegar.
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12
Divide the pork chops and apple slaw among four plates; drizzle the chops with some of the sauce.
