For the coleslaw: chiffonade the cabbage, finely julienne the carrot, and thinly mandolin the celery. Combine in a mixing bowl with mayonnaise, honey, 1 tbsp of the apple cider vinegar, dijon mustard and 2 tbsp chopped parsley. Mix well. Add salt and pepper to taste.

Slice the apples into 1/4 inch thick discs, avoiding the core. Sprinkle both sides with salt, pepper and cinnamon. Grill for approximately 4 minutes per side, or until dark grill marks are visible. Set aside.

For the sauce: heat a sauce pan on low/medium heat with canola oil. When oil is hot, add minced shallots and cook until translucent. Add thyme sprigs. Deglaze pan with 1 tbsp apple cider vinegar. Add chicken stock and reduce by half. Add apple cider and reduce by half. Strain through a fine mesh sieve and return to cleaned saucepan. Whisk in butter until fully emulsified. Set aside on very low heat.

Rinse and dry the pork chops. Generously salt and pepper both sides. Grill for 4 minutes per side, or until cooked through. Do not over cook the meat. Remove and let rest.

Plate grilled apples, pork chop and coleslaw. Garnish with fresh parsley and drizzle sauce around the plate.