Cider Glazed Pork Chops
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
-
Chops
- 2 tablespoons kosher salt
- 1 quart water
- 2 boneless center-cut pork loin chops (about 6 ounces each, 1/2 to 3/4 inch thick)
- salt
- ground black pepper
- 1 tablespoon vegetable oil
-
Glaze
- 1⁄2 cup cider vinegar
- 1⁄3 cup brown sugar
- 1⁄3 cup apple cider
- 2 tablespoons Dijon mustard
- 1 tablespoon soy sauce
- 1 pinch cayenne pepper
directions
- Dissolve kosher salt in cool water. Place the chops in the brine and let stand 30-60 minutes.
- Combine glaze ingredients in a bowl and set aside.
- Pat chops very dry. Cut into edge of chops at 2" intervals - cut through fat and silverskin but not into meat. Sprinkle both sides with salt and pepper.
- Heat oil in a heavy-bottomed skillet. When wisps of smoke rise, place chops in skillet and let stand, undisturbed, until very browned, 4-6 minutes. Flip and cook 1 minute. Set chops on a plate; drain and discard any fat from skillet.
- Check the temperature of the chops; if they are below 140F, return chops to skillet, browned side up, and add glaze. Cook until chops reach 140F in the center, 5-8 minutes. Remove chops to a clean plate and tent with foil.
- If chops were already above 140F, add the glaze mixture to the skillet now. Add any accumulated juices to the skillet. Simmer, whisking constantly, until glaze is thick and deep caramel brown, forming medium-large bubbles; a heatproof spatula should leave a trail through the sauce - 2-6 minutes. Coat both sides of the chops in the glaze, transfer back to the platter and spoon glaze over the top.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!