Preheat oven to 350ªF.

Prepare the relish:

• Place fennel seeds and caraway seeds in a small skillet, crushing the seeds between your fingers as you sprinkle them in. Add a pinch of flaky sea salt. Turn the heat to medium and toast for 45 seconds. Add the golden beets, mustard, shallot, and Serrano pepper and cook for 3–4 minutes, occasionally turning, until they warm through completely.
• Pour in the orange juice, vinegar, maple syrup, and 1/3 cup water. Season with salt. Bring to a boil and then reduce heat to low and simmer for 30–45 minutes, occasionally stirring, until the relish becomes jammy and sticky. Add more water as needed to loosen up the relish as needed. Taste and season once more.

Cook the bacon:

• Place the diced bacon in a wide pot over medium heat. Cook, often turning, until the fat completely renders from the bacon and the bacon crisps up. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Pour all but 1 tablespoon of rendered bacon fat into a heat-proof glass.

Brown the pork chops:

• Pat the pork chops dry and season all over with salt and pepper.
• Add 1 tablespoon neutral oil to the 1 tablespoon bacon fat in the pot. Add the pork chops and cook without moving for 3–5 minutes per side until browned. Brown the fat caps for 1–2 minutes and then transfer the pork chops to a baking sheet.
• Transfer to the oven for 15–20 minutes or until the pork chops reach desired internal temperature, 135ºF–140ºF is ideal for medium-rare as the chop will rest up to 145ºF. Remove the pork chops from the oven and tent them with foil.

Prepare the cabbage:

• Drain and discard the oil in the pot. Heat 2 tablespoons of the reserved bacon fat. Once hot, add the diced cabbage and season all over with salt and pepper to taste.
• Add the sugar, orange juice, distilled white vinegar, and mustard. Pour in the water and bring to a boil. Reduce heat to low and cook, occasionally stirring, until the cabbage is tender, 15–20 minutes. Stir all but a pinch of the cooked bacon into the cabbage. Taste and season with salt and pepper.

To serve:

• Divide the braised cabbage between plates and place a pork chop on top. Spoon the golden beet relish on top of each chop. Sprinkle the rest of the crispy bacon on top of each dish. Serve alongside roasted potatoes if you like. Enjoy!