Honey-Glazed Pork Chops with Sweet and Tangy Slaw Source: Cook's Country Magazine Course: Main Cuisine: Asian Food Group: Pork Serves: 4 |
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Ingredients
| 6 tablespoon(s) cider vinegar |
| 1/4 cup(s) honey |
| 4 teaspoon(s) Dijon mustard |
| salt and pepper to taste |
| 3 tablespoon(s) olive oil |
| 16 ounce bag asian coleslaw mix or regular coleslaw mix |
| 4 bone-in or center-cut pork chops (see note) 1-inch thick |
| 2 teaspoon(s) minced fresh thyme |
| 1/8 teaspoon(s) cayenne pepper |
Instructions
1. Combine 4 tablespoons vinegar, 2 tablespoons honey, 2 teaspoons mustard, ¼ teaspoon salt, and ¼ teaspoon pepper in large bowl. Slowly whisk in 2 tablespoons oil. Add coleslaw and toss to combine.
2. Pat chops dry with paper towels and season with salt and pepper. Heat remaining oil in large skillet over medium-high heat until just smoking. Cook chops until well browned, about 5 minutes per side. Transfer to plate and tent with foil.
3. Add thyme, cayenne, remaining vinegar, remaining honey, and remaining mustard to empty skillet. Cook over medium heat, scraping up any browned bits, until slightly thickened, about 2 minutes. Return chops and any accumulated juices to skillet and simmer, turning often, until glaze coats chops, about 1 minute. Serve with slaw.
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Notes:•To prevent the chops from curling as they cook, cut two slits about 2 inches apart through the fat and connective tissue around the outside of each chop.
•We recommend buying bone-in pork chops if possible. They are much juicier and have more pork flavor than meat cooked without the bone. |