Spice-Rubbed Grilled Pork Chops with Red Cabbage Slaw

Stir together vinegar, sugar, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Thinly slice cabbage crosswise and add to vinegar mixture. Peel carrot and apple, then cut into matchsticks. Toss together with cabbage and let sit at room temperature, 30 minutes.

Mince and mash garlic to a paste with 1/4 teaspoon salt. Combine garlic with oil, paprika, cumin, 11/4 teaspoon salt, and 3/4 teaspoon pepper. Rub spice mixture all over pork chops.

Heat oiled grill pan over medium-high heat until hot, then sear pork, in batches if necessary, turning occasionally, until an instant-read thermometer inserted into the center of the meat reads 145°F, about 15 minutes total. Transfer pork to a platter and let rest 10 minutes.

Serve pork chops with red cabbage slaw.

COOKS NOTE: If your grill pan is too small to fit all 4 chops at once, cook pork in batches, keeping first batch warm, covered with foil, in a 200°F oven.