Pork Chops with Three-Apple Slaw
Ingredients
- 4 (10-ounce) bone-in rib-cut pork chops or pork steaks(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
How to Make It
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.
Recipe from Food and Wine.
