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For his zippy version of coleslaw, F&W’s Justin Chapple swaps the cabbage for a mix of sweet and tart apples—Gala, Honeycrisp, and Granny Smith—and then tosses them with a creamy, Tabasco-laced dressing.

Justin Chapple
September 2019

Gallery

Victor Protasio

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Season pork chops with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a large cast-iron skillet over medium-high. Add pork chops to skillet; cook, turning occasionally, until browned and an instant-read thermometer inserted in thickest part of chop registers 135°F, 5 to 6 minutes per side. Set aside.

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  • Cut each apple lengthwise into quarters, and discard cores. Thinly slice apple quarters lengthwise; stack slices, and cut lengthwise again into thin sticks.

  • Whisk together mayonnaise, vinegar, poppy seeds, and hot sauce in a large bowl; season with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Add apple sticks, celery, celery leaves, parsley, and chives; toss to combine. Serve immediately with pork chops.

Suggested Pairing

Apple-citrusy, Alsace Riesling.

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