How to make it

  • 1. 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.
  • 2. 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.
  • 3. 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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