Make-Ahead Time up to 1 day in refrigerator
Final Cook Time 20 minutes
YIELD Makes 4 servings
INGREDIENTS
3 teaspoons olive oil, divided 1/2 medium onion, thinly sliced 1 teaspoon dried thyme 2 cloves garlic, minced 4 pork chops (6 to 8 ounces each), 1 inch thick Salt, plus additional to taste 1/4 teaspoon black pepper, plus additional to taste 1/4 cup cider vinegar 1 tablespoon packed brown sugar 1 large McIntosh apple, chopped 1/2 (8-ounce) package shredded coleslaw mixPREPARATION:
- Preheat over to 375°F.
- Heat 2 teaspoons oil in large ovenproof skillet over medium-high heat until hot. Add onion; cook, covered, 4 to 6 minutes or until tender, stirring often. Add thyme and garlic; cook and stir 30 seconds. Transfer to small bowl; set aside.
- Add remaining 1 teaspoon oil to same skillet. Season pork chops with salt and pepper. Place in skillet; cook 2 minutes on each side or until browned. Remove pork chops from skillet; set aside.
- Remove skillet from heat. Add vinegar, brown sugar and 1/4 teaspoon pepper; stir to dissolve sugar and scrape cooked bits from skillet. Add onion mixture, apple and coleslaw mix; do not stir.
- Arrange pork chops on top of cabbage mixture, overlapping to fit. Cover pan; place in oven. Bake 15 minutes or until pork chops are just barely pink in center.
