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3 tsp. olive oil

1/2 medium onion, sliced

1 tsp. dried thyme

2 cloves garlic, minced

4 pork chops

1/4 tsp. salt

1/2 tsp. black pepper

1/4 C. cider vinegar

1 T. firmly packed light brown sugar

1 large Granny Smith apple, chopped

4 ozs. ready-made shredded coleslaw

Preheat oven to 375F (190C). Heat 2 teaspoons. oil in large ovenproof casserole or pan 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. Add remaining 1 tsp. oil to pan. Sprinkle pork chops with salt and 1/4 tsp pepper. Place in pan; cook until browned, about 2 minutes per side. Transfer pork chops to plate. Remove pan from heat. Add vinegar, brown sugar and remaining pepper; stir to dissolve sugar and scrape cooked bits from pan. Add onion mixture, chopped apple and coleslaw mix. Heat over medium-high heat; stir until well blended and liquid comes to a boil. Place pork chops on top of the coleslaw mixture, overlapping to fit. Cover pan; 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.

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