In a food processor, pulse 1 tbsp olive oil and 3 slices rye bread, torn in pieces, into fine crumbs. Season 6 (2,5cm) bone-in pork chops with ½ tsp each salt and pepper; arrange on an oiled rimmed baking sheet. Top each with 1 tsp Dijon mustard; press on rye crumbs. Roast at 220°C for 14 to 16 minutes or until cooked through. Meanwhile, in a large frying pan, heat 2 tbsp butter on medium-high until melted. Add ½ head red cabbage, thinly sliced, 1 Granny Smith apple, thinly sliced, ¼ cup each water and red-wine vinegar, and ¼ tsp salt. Heat to simmering. Cook for 10 minutes, covered, or until wilted and soft.