1. Slaw: Toss together fennel, apple, celery and red onion; set aside. Whisk together vinegar, orange juice, mustard, honey, orange zest, salt and pepper; whisking constantly, slowly drizzle in oil until well combined. Toss with fennel mixture. Let stand at room temperature for 20 minutes.
2. Pork Chops: Meanwhile, season pork chops all over with salt and pepper. Mix together sage, thyme, mustard powder, cinnamon, allspice and nutmeg; rub all over pork chops.
3. Heat oil in large skillet set over medium-high heat; cook pork chops, in batches, for 3 to 5 minutes per side or until golden brown and cooked through. Serve with apple slaw.
Tip: Use a mandolin or slicer attachment on a food processor to shave vegetables for slaw. Alternatively, use a sharp knife to make thin, even slices.