October 13, 2012 by Lauren
Pork chops are incredibly versatile (and cheap). This is one of the easiest recipes I have on file and it tastes incredible. I’m always looking for things that aren’t lame ‘It’s all I had time for’ recipes. I believe that you can always have a few recipes up your sleeve that take way less time than it takes to order delivery (let alone wait for it). The glaze is made with apple juice (or cider) and plays off of the age old fruit and pork pairing. Heavily browning the chops makes the sauce complex and savory even though it has brown sugar.
Click on any picture below to see them larger and get a play by play (click any picture to close and return):
Apple Cider Glazed Pork ChopsActive Cook Time: 25 minutes Recipe Adapted From: America’s Test Kitchen: Skillet Suppers
- 1/2 cup apple cider vinegar
- 1/3 cup brown sugar
- 1/3 cup apple cider or apple juice
- 2 tablespoons dijon mustard
- 1 tablespoon soy sauce
- Pinch cayenne pepper
- 4 thin, boneless pork chops (1/2″ – 3/4″ thick)
- Extra virgin olive oil
- Salt and pepper
- In a small bowl combine vinegar, brown sugar, apple juice/cider, mustard, soy sauce and cayenne pepper.
- Cut off the outer layer of fat and silver skin from each chop (see pictures). Season both sides with salt and pepper.
- Heat olive oil in a pan over medium high. Add the chops to the skillet and cook until well browned, 4-6 minutes. Flip the chops and cook 2 minutes longer.
- Add the glaze mixture to the pan and cook over medium heat until the center of the chops register 140-145 degrees, about 5-8 minutes.
- Transfer the chops to a plate and continue to cook the sauce until it has thickened, 2-6 minutes. Cook until it’s the thickness of a glaze and doesn’t fill in the pan when you drag a spatula through it (see pictures).
- Top pork chops with glaze and serve.
Healthy and low cost — make sure this one’s at the ready whenever you need it. Also, make sure you are temping your pork so as to not overcook it. The times on this recipe rely heavily on pork chop thickness. If you’re cutting your own chops (off of a large loin piece) I aim for about an inch. The thinner the cut the more likely you are to overcook it. In other words, trust your thermometer, not my times, the first go around.