Honey-Glazed Pork Chops with Sweet and Tangy Slaw

Standard pork chop recipes are often dry and tasteless, but those that incorporate a glaze threaten to be sickeningly sweet and sticky. We wanted to develop a unique pork chop recipe that was sweet with a hint of sour that would be a welcome addition to a weeknight table. Here’s what we discovered:

Test Kitchen Discoveries

• On its own, the sweetness of the honey glaze would overpower the rest of the dish. We balanced it out with the tartness of the vinaigrette used to dress the slaw.
• To prevent the chops from curling as they cook, cut two slits about 2 inches apart through the fat and connective tissue around the outside of each chop.
• We recommend buying bone-in pork chops if possible. They are much juicier and have more pork flavor than meat cooked without the bone.