For the pork chops: Sprinkle the pork chops generously on both sides with salt and pepper. In large, heavy-bottomed deep skillet over medium-high heat, add the grapeseed oil. When the oil is super hot and glistening, sear the pork chops, without moving, until golden brown, about 4 minutes per side. Pull out the chops and set aside on a plate. Work in batches of 2 chops at a time to ensure they form a nice crust.

Turn the heat down to medium and add the onions and garlic to the pan. Season again with salt and pepper and sweat the vegetables, 8 to 10 minutes. Deglaze with the apple cider and hard cider, scraping the tasty bits from the bottom of the pan with a wooden spoon. Add the pork chops back to the pan along with any juices that have accumulated on the plate. Add the thyme and cloves. Cover and bring to a simmer. Cook until the meat falls from the bone, about 1 1/2 hours.

While the pork is cooking, work on the slaw: Whisk together the mayonnaise, cider vinegar, agave nectar, celery seed and Dijon mustard until smooth. Season with salt and pepper. Pour the mixture over the coleslaw and apples and mix well. And more agave nectar if you prefer a sweeter slaw, or more vinegar if you prefer a tangier slaw.

To build the sandwich: Cut the pork away from the bone and butterfly the meat. Place on the bottom bun and top with the apple slaw and pickles. Spread some gorgonzola on the top bun and close the sandwich. Repeat with the remaining ingredients. Serve with the bone on the side and your favorite chips