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1
For the pork chops: Sprinkle the pork chops generously on both sides with salt and pepper.
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2
In large, heavy-bottomed deep skillet over medium-high heat, add the grapeseed oil.
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3
When the oil is super hot and glistening, sear the pork chops, without moving, until golden brown, about 4 minutes per side.
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4
Pull out the chops and set aside on a plate.
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5
Work in batches of 2 chops at a time to ensure they form a nice crust.
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6
Turn the heat down to medium and add the onions and garlic to the pan.
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7
Season again with salt and pepper and sweat the vegetables, 8 to 10 minutes.
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8
Deglaze with the apple cider and hard cider, scraping the tasty bits from the bottom of the pan with a wooden spoon.
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9
Add the pork chops back to the pan along with any juices that have accumulated on the plate.
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10
Add the thyme and cloves.
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11
Cover and bring to a simmer.
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12
Cook until the meat falls from the bone, about 1 1/2 hours.
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13
While the pork is cooking, work on the slaw: Whisk together the mayonnaise, cider vinegar, agave nectar, celery seed and Dijon mustard until smooth.
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14
Season with salt and pepper.
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15
Pour the mixture over the coleslaw and apples and mix well.
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16
And more agave nectar if you prefer a sweeter slaw, or more vinegar if you prefer a tangier slaw.
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17
To build the sandwich: Cut the pork away from the bone and butterfly the meat.
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18
Place on the bottom bun and top with the apple slaw and pickles.
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19
Spread some gorgonzola on the top bun and close the sandwich.
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20
Repeat with the remaining ingredients.
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21
Serve with the bone on the side and your favorite chips.
