When my kids have sports or chess club or any of those other wonderful after school activities, we are always really hard up for time. I never know what to do and a lot of the times we just drive through some place and grab a burger. Not my finest parenting moments I know. Now that I have this recipe down though, it’s one I can make when I want to give them the home cooked meal that I think they should have. They don’t even complain they aren’t getting their cardboard box food. Check out what they are saying about this recipe over at Group Recipes:
“To prevent the chops from curling as they cook, cut 2 slots about 2 inches apart through the fat & connective tissue around the outside of each chop.”
Well that’s a pretty helpful tip. I’m going to be using that one next time for sure!
Ingredients
6 T Heinz cider vinegar
1/4 c honey
4 t Dijon mustard shopping list
S&p
3 T olive oil
1-16 oz bag Cole slaw mix
4 bone in rib or ctr cut pork chops about 1 inch thick
2 t minced fresh thyme
1/8 t McCormick’s cayenne pepper
Instructions
Combine 4 tablespoons vinegar, 2 T honey, 2 t mustard, 1/4 t s & p in large bowl. Slowly whisk in 2 T oil. Add coleslaw & toss & combine.
Pat chops dry w paper towels & season w s&p. Heat remaining oil in large skillet over medium-high heat until just smoking. Cook chops well until well browned, about 5 mins per side. Transfer to plate & tent w foil.
Add thyme, cayenne, remaining vinegar, remaining honey, & remaining mustard to empty skillet. Cook over medium heat, scraping up any browned bits, until slightly thickened, about 2 mins. Return chops & any accumulated juices to skillet & simmer, turning often, until glaze coats chop, about 1 minute. Serve w slaw.
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Quick Tip: Add more mustard if you want the extra mustardy experience.
Thanks again to Group Recipes for this tantalizing recipe.
