Combine ¼ cup cider vinegar and cranberries in bowl, cover and microwave until cider begins to boil, about 1 minute. Let sit until cranberries are soft and liquid is absorbed, about 5 minutes. Set aside to cool.

Meanwhile, whisk mayonnaise, 2 tablespoons vinegar, and 1 tablespoon honey together in large bowl. Add apples, celery, pecans and cranberries to bowl and toss to coat. Season with salt and pepper to taste.

Cut 2 slits, about 2 inches apart, through outer layer of fat and silverskin on each chop. Pat chops dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat. Cook chops until well-browned on first side, about 5 minutes. Flip and cook until lightly browned on second side, about 1 minute. Reduce heat to medium-low. Add 3/4 cup vinegar and remaining 3 tablespoons honey and simmer until pork is cooked, about 8 minutes. Transfer pork to a plate and tent loosely with aluminum foil.

Continue to simmer glaze until thick and syrupy, about 2 minutes. Stir in remaining 2 tablespoons vinegar and season with salt and pepper to taste. Spoon over pork and serve with salad.

Enjoy!