In a large bowl, combine the shredded cabbage, chopped green bell pepper, and sliced almonds.
Drizzle with balsamic vinegar and half of the olive oil (2 tablespoons). Toss until well mixed and set aside.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat.
Season the pork chops on both sides with a pinch of salt and pepper. Add to the skillet and cook for about 4 minutes per side, or until the internal temperature reaches 145°F (63°C).
Remove the pork chops from the skillet and let them rest for 5 minutes.
Serve the pork chops alongside the coleslaw.
Notes
Leftovers: Store in an airtight container in the refrigerator for up to 4 days.
Gestational Diabetes Carb Count: 11 g
