Ingredients:
- 1/2 cup cider vinegar
- 1/2 cup brown sugar
- 1/3 cup apple cider or apple juice
- 2 tablespoons Dijon mustard
- 1 teaspoon soy sauce
- pinch of Cayenne pepper
- Salt and pepper to taste
- 4 boneless center cut pork chops, 1/2" - 3/4" thick
- 1 tablespoon olive oil
Directions:
1. Combine the cider vinegar, brown sugar, apple cider (or juice), mustard, and Cayenne pepper for the glaze and set aside.
2. Trim the chops and slash through the fat with a sharp knife, making two cuts about two inches apart (do not cut into the meat of the chops). Pat the chops dry and season with salt an pepper to taste.
3. Heat the olive oil in a heavy skillet over medium-high heat until smoking. Add the pork chops to the skillet and cook until well browned, 4-6 minutes. Turn the chops over and cook 1 minute longer. Transfer the chops to a plate and our off any oil in the skillet. Returned the chops to the skillet, browned side up, and add the glaze mixture. Cook the chops over medium heat until the center of the chops registers 140F. Remove the skillet from the heat and transfer the chops to a clean platter and tent with aluminum foil to rest for 5 minutes.
4. After the chops have resting for 5 minutes, add any accumulated juices to the skillet and hear over medium heat. Simmer, whisking constantly until the glaze is think and the color of dark caramel. This should take 4-6 minutes. Once thickened (a heatproof spatula should leave a wide trail when dragged through the glaze), return the chops to the skillet and turn the chops to coat both sides with the glaze. Transfer the chops to individual plates and spread the remaining glaze over the chops. Serve immediately.
Cook's Notes:
My sister shared this recipe with me from a Cook's Illustrated article a few years ago and this is a personal favorite for me for pork chops. This pan searing method added a great flavor with the glaze. To prevent the chops from drying out, the trick is to sear them on just one side until they are well browned. By adding the glaze mixture the chops are gently "poached." This cooking method helps the chops retain moisture, and reduces the glaze to the right consistency.
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