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Cider-Glazed Pork Chops
Recipes from America's Test Kitchen generally avoid complex tastes to keep
the focus on cooking techniques. In this case, the techniques are key, but the resulting taste is
nevertheless terrific.
| 4 boneless pork chops, 5 to 7 ounces each |
1/2 c. white or cider vinegar |
| 1/3 c. light brown sugar |
1/3 c. apple cider or juice |
| 2 T. Dijon mustard |
1 T. soy sauce |
| pinch of cayenne pepper |
sea salt and fresh ground pepper, to taste |
| 1 T. vegetable oil |
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- Brine the pork chops.
- Combine the glaze ingredients (vinegar, brown sugar, apple cider, mustard, soy sauce, and cayenne)
in a bowl and set aside.
- Rinse the pork chops, and pat them dry. Cut 2 slits, about 2 inches apart, in the
outer layer of fat and skin (but not the meat) of each chop. Season the chops with
salt and pepper. Heat the oil in a large skillet. When the oil is hot, add the chops,
and cook until well browned (4 to 6 minutes). Flip with tongs and cook the second side for
just 1 minute. Remove the chops to a platter, and pour off any oil in the skillet.
- Return the chops to the skillet, browned side up. Add the glaze mixture and cook over
medium heat for 5 to 6 minutes. Transfer the chops to a platter, and tent them with foil.
- Simmer the glaze over medium heat, stirring constantly, until the spatula/spoon/whisk leaves
a clear trail as it passes through the liquid (4 to 6 minutes).
- Return the chops to the skillet, just long enough to coat them with the glaze, then return them
to the platter. Pour the remaining glaze over the chops, and serve immediately.
4 servings
Source: America's Test Kitchen, 10th Anniversary Best Recipes
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