In 1925, a railway worker from Alabama named "Big Bob" Gibson set up a makeshift table to serve BBQ to his neighbors and fellow laborers. What set his 'cue apart was the tangy white sauce that people came from miles around to enjoy. He went on to open a restaurant in Decatur, Alabama, which, along with his unique sauce, endures to this day. Capture the mystique in your home kitchen by pairing a juicy grilled pork chop with mayonnaise-based sauce spiked with a touch of Dijon and cracked black pepper. Served next to a Granny Smith apple slaw, this sauce makes a great addition to your own 'cue arsenal.
Trim ends off green beans. Core apple and cut into ¼" slices. Stack slices and cut into matchsticks (julienne). Rinse pork chops, pat dry, and season with a ¼ tsp. of salt and a pinch of pepper.
Make the Slaw
Whisk together 2 Tbsp. apple cider vinegar, sugar, and 2 Tbsp. olive oil in a mixing bowl. Add slaw mix, apple, and season with a ¼ tsp. salt and a pinch of pepper. Toss to coat and set aside.
Cook the Pork Chops
Heat a grill pan or outdoor grill over medium-high heat. Spray hot grill with cooking spray. Drizzle pork chops with 1 tsp. olive oil and grill 4-5 minutes per side, or until pork reaches a minimum internal temperature of 145 degrees. Set aside to rest for 5 minutes.
Make the White BBQ Sauce
While pork chops grill, mix together mayonnaise, remaining apple cider vinegar, Dijon mustard, cracked black pepper (to taste), and 2 Tbsp. water in a small bowl. Set aside. Sauce should be the consistency of a thick salad dressing. If desired, add 1 tsp. water at a time to thin consistency.
Cook the Green Beans
Heat 1 tsp. olive oil in a medium pan over medium-high heat. Add green beans and cook 3-4 minutes, or until lightly charred and tender. Season with a ¼ tsp. salt and a pinch of pepper.
Plate the Dish
Place a serving of slaw and green beans on a plate. Pool white BBQ sauce in front and serve pork chop in sauce.