1. Season each pork chop with ½ tsp. Vaquero Griller seasoning per side. Rest pork chops at room temperature for 15-20 minutes.
2. Combine mayonnaise, Fresca Grill seasoning, salsa verde, sugar, and lime juice in a small bowl. Stir to combine, then cover and refrigerate until ready to use.
3. Lightly brush the grates of an outdoor grill with grapeseed oil. Heat the grill to medium-high heat. Once the grill is hot, grill the pork chops for 4-5 minutes per side, or until internal temperature reaches 145 F.
4. While the pork chops are grilling, simultaneously grill the jalapeno peppers for 4-5 minutes, turning frequently, until charred on all sides.
5. Transfer grilled pork chops to a plate and tent with foil to keep warm for 10 minutes.
6. Once the jalapenos are cool enough to handle, peel off the papery skin and discard. Cut the jalapenos into very small pieces, then add to a large bowl with the shredded coleslaw mix, cilantro, and mayonnaise mixture. Toss to thoroughly combine.
7. Serve pork chops alongside the creamy jalapeno slaw.

Notes:

• For a milder slaw, cut the grilled jalapenos in half lengthwise and discard the seeds before chopping into small pieces.