Honey-Glazed Pork Chops with Sweet and Tangy Slaw
By America's Test KitchenPublished on November 15, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
6 tablespoons cider vinegar, divided¼ cup honey, divided4 teaspoons Dijon mustard, dividedSalt and pepper 3 tablespoons olive oil 1 (16-ounce) bag coleslaw mix 4 bone-in rib or center-cut pork chops (see Test Kitchen Discoveries), about 1 inch thick2 teaspoons minced fresh thyme ⅛ teaspoon cayenne pepper
Instructions
- 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.
- 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.
- 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.
Time
30 minutesYield
Serves 4Ingredients
6 tablespoons cider vinegar, divided
¼ cup honey, divided
4 teaspoons Dijon mustard, divided
Salt and pepper
3 tablespoons olive oil
1 (16-ounce) bag coleslaw mix
4 bone-in rib or center-cut pork chops (see Test Kitchen Discoveries), about 1 inch thick
2 teaspoons minced fresh thyme
⅛ teaspoon cayenne pepper
Ingredients
6 tablespoons cider vinegar, divided
¼ cup honey, divided
4 teaspoons Dijon mustard, divided
Salt and pepper
3 tablespoons olive oil
1 (16-ounce) bag coleslaw mix
4 bone-in rib or center-cut pork chops (see Test Kitchen Discoveries), about 1 inch thick
2 teaspoons minced fresh thyme
⅛ teaspoon cayenne pepper
Ingredients
6 tablespoons cider vinegar, divided
¼ cup honey, divided
4 teaspoons Dijon mustard, divided
Salt and pepper
3 tablespoons olive oil
1 (16-ounce) bag coleslaw mix
4 bone-in rib or center-cut pork chops (see Test Kitchen Discoveries), about 1 inch thick
2 teaspoons minced fresh thyme
⅛ teaspoon cayenne pepper
Why This Recipe Works
On its own, the sweetness of the honey glaze overpowered our Honey-Glazed Pork Chops with Sweet and Tangy Slaw recipe. We balanced it out with the tartness of the vinaigrette used to dress the slaw. To prevent the chops from curling as they cooked, we cut two slits about 2 inches apart through the fat and connective tissue around the outside of each chop. Tasters preferred bone-in pork chops to other options we tried. They were much juicier and had more pork flavor than meat cooked without the bone.
Instructions
- 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.
- 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.
- 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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