Prep 10 mins
Cook 30 mins
America's Test Kitchen TV from the Episode: Two Ways with Pork The background of the show was how it's common to overcook and dry out pork. First they showed different cuts of pork, explained the characteristics of each. They choose boneless pork loin chops, as it's the most common found in grocery stores. Trying out different cooking procedures they had come up with this recipe that resulted in perfectly cooked, moist and delicious glazed pork loins and it is a delicious recipe!
- 1⁄2 cup distilled white vinegar or 1⁄2 cup cider vinegar
- 1⁄3 cup light brown sugar
- 1⁄3 cup apple cider or 1⁄3 cup apple juice
- 2 tablespoons Dijon mustard
- 1 tablespoon soy sauce
- 1 pinch cayenne pepper
- 4 (5 -7 ounce) boneless pork loin chops, center-cut, 5 to 7 ounces each, 1/2 to 3/4 inch thick
- 1 pinch salt (table salt)
- 1 pinch fresh ground pepper
- 1 tablespoon vegetable oil
- Combine all glaze ingredients in medium bowl; mix thoroughly and set aside.
- Trim chops and slash through fat and silver skin with sharp knife, making 2 cuts about 2 inches apart in each chop (do not cut into meat of chops).
- Pat chops dry with paper towels; season with salt and pepper.
- Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until smoking.
- Add pork to skillet and cook until well browned, 4 to 6 minutes. Turn chops and cook 1 minute longer; transfer chops to plate and pour off any oil in skillet. (Check internal temperature of thinner chops.;.
- Return chops to skillet, browned side up, and add glaze mixture; cook over medium heat until center of chops registers 140 degrees on instant-read thermometer, 5 to 8 minutes.
- Remove skillet from heat; transfer chops to clean platter, tent with foil, and let rest 5 minutes.
- When chops have rested, add any accumulated juices to skillet and set over medium heat.
- Simmer, whisking constantly, until glaze is thick and color of dark caramel (heatproof spatula should leave wide trail when dragged through glaze), 2 to 6 minutes.
- Return chops to skillet; turn to coat both sides with glaze.
- Transfer chops back to platter, browned side up, and spread remaining glaze over chops.
- Serve immediately.
- NOTES: If your chops are on the thinner side, check their internal temperature after the initial sear. If they are already at the 140-degree mark, remove them from the skillet and allow them to rest, tented with foil, for 5 minutes, then add the platter juices and glaze ingredients to the skillet and proceed with step 3. If your chops are closer to 1 inch thick, you may need to increase the simmering time in step 2.
This glaze was indescribably delicious. I originally thought that my chops took longer than the instructions suggested, but upon review I see that I skipped a step in the middle which forced me to add time while the other dishes were already being served. Still not certain that the sauce would have thickened up enough if I had followed directions better, but considering the source will give it the benefit of the doubt. Thank you Cooking Wench for giving me a reason to take advantage of the great sales they always seem to have on the "other white meat". I'll be making this one again soon!