Pan-Seared Pork Chops with Three-Apple Slaw

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 (1" thick) rib-cut pork chops, bone-in (10 oz)
1½ tsp. sea salt, divided
¾ tsp. black pepper, freshly ground, divided
1 Tbsp. Canola oil
1 Honeycrisp apple
1 Gala apple
1 Granny Smith apple
¼ cup mayonnaise
4 tsp. apple cider vinegar
1 tsp. poppy seeds
¼ tsp. hot sauce
4 inner celery stalks, thinly diagonally sliced
¼ cup celery leaves
1 cup fresh flat-leaf parsley, chopped
⅓ cup fresh chives, snipped

Season pork chops with 1 tsp. salt and ½ tsp. 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, 5-6 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 ½ tsp. salt and remaining ¼ tsp. pepper. Add apple sticks, celery, celery leaves, parsley and chives; toss to combine.

Serve immediately with pork chops.

Makes 4 servings.

Suggested Pairing: Apple-citrusy, Alsace Rieslin