• Trim the stems from the broccoli; cut the stems in half lengthwise, then crosswise into thin half-moons. Cut the remaining broccoli into 1-inch florets.
• Cut the celery into ¼-inch-thick slices.
• Peel and coarsely chop enough onion to measure ¾ cup [1½ cups]; set aside ½ cup [1 cup] for the pork.
• Coarsely chop the walnuts.

In a large bowl, toss together the broccoli stems and florets, celery, ¼ cup [½ cup] onion, walnuts, raisins, and as much coleslaw dressing as you like (set aside the remaining dressing for serving). Season to taste with salt and pepper. 

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the remaining chopped onion and cook, stirring occasionally, until starting to brown, 2 to 4 minutes. Transfer to a medium bowl. 

• Pat the pork dry with a paper towel; season with salt and pepper.

In the same pan used for the onion, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the pork and cook, turning frequently, until browned but still faintly pink within, 7 to 9 minutes. Reduce the heat to medium and stir in the BBQ sauce base, onion, and 1 to 2 tablespoons [2 to 4 TBL] water. Cook until the sauce is heated through, 1 to 2 minutes. 

Transfer the broccoli slaw and pork chops to individual plates. Spoon the onion and BBQ sauce over the pork and serve any remaining dressing on the side.