Seared Pork Sandos with Tangy Apple Slaw
Elevated Dinners, Impressively Easy
- Wheat
- Milk
- Eggs
Pork and apples are a match made in heaven. You’ll pile a mustardy apple-cabbage slaw atop seared boneless pork chops on pillowy toasted brioche buns. Serve with a bright, peppery arugula salad tossed in a honey-Dijon dressing and sprinkled with croutons for crunchy contrast to round out this hearty 15-minute meal.
Ingredients
2 unit
Croutons
(Contains: Wheat, Milk)
2 ounce
Arugula
½ tablespoon
Fry Seasoning
1 unit
Granny Smith Apple
½ unit
Lemon
1.5 ounce
Honey Dijon Dressing
(Contains: Eggs)
4 tablespoon
Mayonnaise
(Contains: Eggs)
2 unit
Brioche Buns
(Contains: Wheat)
4 ounce
Coleslaw Mix
4 teaspoon
Dijon Mustard
10 ounce
Pork Chops
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
¼ teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Thinly slice apple. Quarter lemon.
• Pat pork* dry; season with half the Fry Seasoning (all for 4), salt, and pepper. • Drizzle oil in a hot large pan. Add pork; cook until browned and cooked through, 4-6 minutes per side. • Transfer to a cutting board; let rest at least 2 minutes.
• While pork cooks, in a large bowl, combine mayonnaise, mustard, 1⁄4 teaspoon sugar, and a squeeze of lemon (1⁄2 tsp sugar and big squeeze of lemon for 4). Add apple and coleslaw mix; toss. Season with salt and pepper. • In a separate large bowl, toss arugula with as much dressing as you like; season with salt and pepper.
• Halve and toast buns. • Top salad with croutons. • Fill buns with pork and as much slaw as you like. Close sandwiches. Serve with salad, any remaining slaw, and any remaining lemon wedges on the side.
Pork is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The pork and apple combo was tasty, with the tangy slaw complementing the meat nicely. Some found the slaw a bit too mustardy.
- Ease of prep: Customers loved the quick and easy preparation, perfect for a fast weeknight meal 🍽️.
- Suggestions: Consider adding a touch of spice to the coleslaw or serving with sweet potato fries for more variety.
- Leftovers: The sandwiches made for good leftovers the next day, holding up well for a second meal.
- Sides: The arugula salad surprised many; its dressing balanced the bitterness, making it unexpectedly enjoyable.
Reviews from our home cooks
Loved the easy prep. Didn't think I would like the arugula salad but the dressing offset the bitterness & it was really good. The slaw was a little too tangy for my taste, but it did taste really good with the pork. I had to add a little more mayo to offset the strong mustard taste of the slaw. I did add both packages of mustard and I can't remember if I was supposed to have used both or not. Anyway this was a very good recipe made for good leftovers the next day.
We did not like this. Super thin pork is easily overcooked and tough. Keeping the apples and slaw in the bun was difficult and messy. Still, it was fresh, and the flavor combos were nice.
I think a little spice would be good in the coleslaw. Also, I think this recipe would be good with pulled pork
Slaw and salad in same meal really didn't give enough variation. I think sweet potato fries would have complemented this sandwich.
