Heat 1 Tbsp olive oil in a large skillet over medium heat. Season pork chops, add to skillet and cook until browned, about 2 minutes per side. Remove from skillet.
Reduce heat to medium and add 1 Tbsp oil, red onion, cabbage, fennel, salt and pepper. Saute, covered, 5 minutes.
Stir in cranberries and water. Cook stirring occasionally, until water has evaporated.
Place pork chops in cabbage mixture and drizzle with vinegar. Simmer until chops are just cooked through. Serve hot.
Keyword Anti-Inflammatory, Cabbage, Complete Meal, Cranberries, Entree, Side Dish