4 center-cut rib pork chops (bone in; ask that they be pounded to 1⁄4" thickness)
salt and freshly ground black pepper
1 small head radicchio, shredded
1 tablespoon mustard
3 tablespoons extra-virgin olive oil
Thinly slice fennel and radishes (use a mandoline if you have one), and transfer to a large bowl. Slice apple the same way, and place in a small bowl with lemon juice. Season pork chops with salt and pepper.
On a hot grill or grill pan, cook chops 3 to 5 minutes per side. Transfer the apple (reserving the lemon juice) to the large bowl, and toss with fennel, radishes, and radicchio.
Whisk mustard and olive oil into reserved juice, and toss with the slaw. Season to taste. Top pork chops with slaw and serve.