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1
Toss together cabbage, carrot, vinegar, sugar, caraway seeds and salt in a bowl and let stand, tossing occasionally, 15 minutes.
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2
Holding a sharp small knife parallel to a work surface, cut a wide pocket in each chip, cutting through to the bone, beginning at rounded edge.
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3
Divide cheese amongst pork chops, packing it into pockets and pressing chops flat.
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4
Dry chops and season on both sides with pepper to taste.
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5
Heat one TBS oil in a wide 3 to 4 QT heavy pot over moderate heat until hot, but not smoking, then cook slaw, tossing frequently until cabbage is crisp tender, 5 to 7 minutes.
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6
Heat remaining TBs oil in a 12 inch heavy skillet over moderately hight heat, then saute chops, turning over once until browned, 2 to 4 minutes.
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7
cover skillet and cok chops just until heated through and cheese is melted, about 3 minutes more.
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8
Divide slaw among 4 plates and top with chops.
