Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

Season both sides of the pork chops with salt and pepper. Cut the puff pastry into thin strips. Wrap the strips around each pork chop to resemble mummy bandages, leaving small gaps for the eyes.

Beat the egg in a small bowl and brush it over the pastry wraps. Place the wrapped chops on the baking sheet and bake for 20 to 25 minutes until the pastry is golden and the pork reaches 145 degrees F inside.

While the chops bake, combine the julienned apples and shredded cabbage in a large bowl. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, and honey. Pour the dressing over the apple and cabbage mixture and toss until evenly coated.

Serve each pork chop with a portion of apple slaw on the side.