Ingredients Pork Pork Chops with Three-Apple Slaw 3.0 (2) 2 Reviews 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. By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on September 1, 2019 Print Rate It Share Share Tweet Pin Email Total Time: 30 mins Yield: 4 Ingredients 4 (10-ounce) bone-in rib-cut pork chops (about 1 inch thick) 1 1/2 teaspoons kosher salt, divided 3/4 teaspoon black pepper, divided 1 tablespoon canola oil 1 Honeycrisp apple 1 Gala apple 1 Granny Smith apple 1/4 cup mayonnaise 4 teaspoons apple cider vinegar 1 teaspoon poppy seeds 1/4 teaspoon hot sauce (such as Tabasco) 4 inner celery stalks, thinly diagonally sliced, plus 1/4 cup celery leaves 1 cup chopped fresh flat-leaf parsley 1/3 cup snipped fresh chives Directions 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. 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. Victor Protasio Suggested Pairing Apple-citrusy, Alsace Riesling. Rate it Print