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Ingredients

• 3 teaspoons olive oil, divided
• 1/2 medium onion, sliced
• 1 teaspoon dried thyme
• 2 cloves garlic, minced
• 4 pork chops, 1 inch thick (6 to 8 ounces each)
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper, divided
• 1/4 cup cider vinegar
• 1 tablespoon firmly packed light brown sugar
• 1 large McIntosh apple, chopped
• 1/2 (8-ounce) package shredded coleslaw mix

Directions

• 1
  Preheat oven to 375°F. Heat 2 teaspoons oil in large ovenproof skillet over medium-high heat until hot. Add onion; cook, covered, stirring often, until onion is tender, about 4 to 6 minutes. Add thyme and garlic; stir 30 seconds. Transfer to small bowl; set aside.
• 2
  Add remaining 1 teaspoon oil to skillet. Sprinkle pork chops with salt and 1/4 teaspoon pepper. Place in skillet; cook until browned, about 2 minutes per side. Transfer pork chops to plate.
• 3
  Remove skillet from heat. Add vinegar, brown sugar and remaining pepper; stir to dissolve sugar and scrape cooked bits from skillet. Add onion mixture, chopped apple and coleslaw mix.
• 4
  Heat over medium-high heat; stir until well blended and liquid
• 5
  comes to a boil. Place pork chops on top of the coleslaw mixture, overlapping to fit. Cover skillet; place in oven. Bake until pork chops are juicy and just barely pink in center, about 15 minutes. Garnish each serving with a fresh thyme sprig, if desired.