Wednesday, March 21, 2012

Tonight's Successful Experiment:Pork Chops W/Apple Cider Glaze

A year or two ago I found this recipe, copied it, and pasted it into an email, but never got around to making it. But we were just in Lancaster County, PA this weekend and came home with our favorite local cider. Meanwhile, we still had a small amount of a less liked cider the Man had bought at Fairway during his last trip to New York.So this recipe came to mind.

The pork chops I used in this came from Wegmans. They are center-cut chops, trimmed neatly and individually sealed onto large packages--usually 2-3 pounds. They're great, I just freeze them, and remove what I need as I needed it. I had 4 left, which was the right amount for this recipe.

We ate this with rice and the girls really liked it.

The Man added some cayenne to his, which IS in the original recipe, but wouldn't have done for the girls! He commented that this tasted a bit like classic Filipino adobo, which is the vinegar influence.
No garlic though!

Pork Chops With Apple Glaze

1/2 cup cider vinegar
1/3 cup brown sugar
1/3 cup apple cider/juice
2    Tbs Dijon mustard
1    Tbs soy sauce

 4 center-cut, boneless pork chops (about 6 oz each)
Note: If your pork chops are less than 1/2 inch thick, they will cook more quickly than the times given here. A meat thermometer will be extra important!
1 Tbs vegetable oil (I use canola)

Combine the glaze ingredients in a bowl or a 2 cup glass measuring cup

Dry the chops and season to taste w/salt and pepper.

Heat the oil in a large skillet until it begins to smoke.

Add the chops to the pan and cook on medium-high until browned--4 to 6 minutes.
Turn, and cook 1 minute more, then put the chops on a plate.

Drain any leftover oil from the skillet. Return the chops to the skillet (browned side up) and pour in the glaze. Raise the heat and bring things to a boil, then reduce and cook on medium heat for 5-8 minutes more, until the chops register at 140 degrees F in the center.

Remove the chops to a plate and tent them with foil. Lower the heat on the glaze and let it simmer.
After 5 minutes, pour any juices that have drained from the chops into the glaze, turn the heat to high and bring it to a boil. Then lower and cook at a simmer, stirring frequently for 4-6 minutes more.

When the glaze is ready it will be a nice golden brown and slightly thickened.
Return the chops to the glaze,turn them over on both sides to coat with the liquid and serve!

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