Pastrami Spiced Pork Chops with Braised Vegetables

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Olive oil, for cooking

2 yellow onions, sliced

Kosher salt and freshly ground black pepper

3 Yukon gold potatoes, quartered

2 carrots, cut into quarters

1 small head red cabbage, core trimmed and sliced

16 ounces sauerkraut

2 cups apple cider

Four 1-pound bone-in pork chops

Grainy mustard, for serving

Minced fresh chives, for serving

Pastrami Rub:

1/2 cup kosher salt

1/2 cup coarsely ground black pepper

1/4 cup celery seeds

2 tablespoons garlic powder

2 tablespoons smoked paprika

2 tablespoons cracked coriander seeds

2 tablespoons cracked mustard seeds