Slaw – who knew that little four letter word causes a love hate and tolerate feeling. Why is that?
I personally like to try all kinds of slaw wherever I can find it. My husband is on the other end of this, maybe not all the way to hate but more in the lines of tolerate. Probably because I make it and put it on his plate 🙂

The other night I paired one of his favorite pork chops alongside an apple slaw, the apple slaw was the only side dish so there was nowhere to hide. I thought it was delicious, him not as much but remember he just tolerates slaw. He literally only likes the one I make with my BBQ pulled pork sandwich. When he assembles his sandwich the ratio of coleslaw and pulled pork is almost laughable for someone who tolerates coleslaw.
This slaw has a lot going for it. It is crunchy, light, flavorful and it comes together easily with the only time portion being slicing the apples into sticks. Which didn’t take that long at all and you should make this.

Three Apple Slaw

Donna Clark - Cooking at Clark Towers

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Ingredients

  

• 1 honey crisp 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 - I used sriracha
• 4 inner celery stalks thinly sliced diagonally, plus 1/4 cup celery leaves
• 1 cup chopped fresh flat-leaf parsley
• 1/3 cup chopped fresh chives
• Kosher salt and freshly cracked black pepper

Instructions

 

• Whisk together the mayonnaise, vinegar, poppy seeds and the hot sauce in a large bowl. Season with salt and pepper.
• Cut the apples lengthwise into quarters and discard the cores. Thinly slice the apple quarters lengthwise and stack the slices. Cut lengthwise again into thin sticks.

Notes

Pork chop
place the chops on the counter so they come up to room temperature. Season generously with salt and pepper.
Heat your pan with some olive oil and add the chops, leave them to brown on one side without moving them for about 3-4 minutes depending on the thickness of your chop. Turn and repeat the process until your chops reach a temperature of 145' F

Adapted from Food and Wine Magazine