Glazed Pork Chops

 

When I go to the butcher I like to have him cut some chops for me 1 inch to 1 1/4 inch thick.  My friend Janine gave me a recipe for glazed boneless pork chops that has a blend of wonderful flavors.  I like mine thicker, but this recipe works well with thinner ones too, just make sure not to go over 140-145 degrees.  I like my chops medium so I cook them until a thermometer in the center registers 140 degrees.  Most authorities say 140 to 145 and at least 3 minutes of rest time.  We will give it a little more rest.

 

The blend of flavors in this glaze is marvelous. It combines a sweet caramelized brown sugar with a slight undertone of the fruity apple and a zing from the vinegar.

 

1/2 cup distilled white or cider vinegar

1/3 cup brown sugar

1/3 cup apple juice or cider

2 tbsp Dijon mustard

1 tbsp soy sauce

1/8 tsp cayenne

4 boneless pork chops

1 tbsp vegetable oil

salt

pepper

 

 

Combine the vinegar, brown sugar, apple juice, mustard, soy sauce and cayenne in a bowl. Mix together and set aside.

 

Pat the chops dry with paper towels and then season with salt and pepper.

 

Heat the oil in a heavy skillet over medium high heat until it starts to smoke.  Add the chops to the pan and cook on the first side until well browned about 4-5 minutes.  Turn the chops over and cook on the other side for 1 minute.

 

Remove the chops from the pan and place on a plate.  Remove any excess oil from the pan.  If your chops are thin, you should check them now for the internal temperature.  When they are at 140 degrees they do not need further cooking.  If your chops are thicker or need further cooking return them to the pan, heavily browned side up, add the glaze mixture and cook until your chops reach 140 degrees.  When they arrive at that temperature remove them to a plate, cover with foil, and allow to rest for 5 minutes.

 

Return glaze to the stove and cook over medium heat until the glaze is thick and a dark caramel color.  Take off of the heat, place the chops in the glaze and flip to thoroughly coat both sides. Put the chops on a platter, well browned side up, and spread remaining glaze over the chops.  Serve immediately.

 

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