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.
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
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.
