Prep 5 mins
Cook 30 mins
I got this recipe from my Quick Cooking Magazine. My husband always requests me to make this for dinner. I like it because the pork chops turn out so moist and flavorful. It's super easy and the ingredients are always in my pantry.
- 4 pork loin chops with bone
- 1⁄3 cup apple cider vinegar, plus
- 1 tablespoon apple cider vinegar, divided
- 3 tablespoons soy sauce
- 3 garlic cloves, minced
- 1 1⁄2 teaspoons cornstarch
- In a large non stick skillet over medium heat, brown pork chops on both sides.
- In a bowl combine 1/3 cup vinegar, soy sauce, and garlic; pour over the chops.
- Cover and simmer for 8-10 minutes or until the meat is no longer pink.
- I always flip the pork chop at least once.
- In a bowl, combine the cornstarch and remaining vinegar until smooth.
- Pour over the pork chops.
- Move the pan side to side to make sure the cornstarch mix mixes with the sauce in the skillet.
- Bring to boil.
- Turn heat down continuing to mix for few minutes or until thickened.
- Serve immediately with the extra sauce on top.
I don't know what I did wrong, but my sauce was sour. I guess I needed it to simmer longer. I added some brown sugar to sweeten it up, but other than that...this is the first time I made a pork chop that wasn't drier that the Sahara desert.
This recipe was a complete surprise. The flavor from these few ingredients was terrific. Using vinegar I was expecting them to have a slight sour or tart taste and the result is far from it. They almost had a sweet teriyaki taste. I will use this recipe again. Thank you for sharing the recipe!