Glazed Pork Chops
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
-
glaze
- 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
-
pork
- 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
directions
- 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.
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Reviews
-
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!