Cider-Glazed Boneless Pork Loin ChopsPrep: 10 min Cook: 15 min Servings: 4by Foodiewife397 recipes>
This excellent recipe comes from America’s Test Kitchen (Cook’s Illustrated). Boneless pork chops can easily be overcooked and tough. But, using a technique of searing them and then “poaching” the chops in a sauce of apple cider vinegar, apple cider, brown sugar and a little soy sauce and Dijon mustard the chops come out moist and tender. The sauce is then reduced to a beautiful, thick glaze. Yum-Fest!!!
- ½ cup distilled white vinegar or cider vinegar
- ⅓ cup light brown sugar
- ⅓ cup apple cider or apple juice
- 2 tablespoons Dijon mustard
- 1 tablespoon soy sauce
- Pinch cayenne pepper
- 4 boneless, center-cut pork loin chops , 5 to 7 ounces each, ½ to ¾ inch thick
- NOTE: I used 2" thick chops and increased the cooking time by about 10 additional minutes
- 1 tablespoon vegetable oil
Directions1.1. Combine all glaze ingredients in medium bowl; mix thoroughly and set aside.2.Trim the chops byy slashing through the fat and silver skin with sharp knife, making 2 cuts about 2 inches apart in each chop (do not cut into meat of chops). Pat chops dry with paper towels; season with salt and pepper.3.2. Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until smoking. Add pork to skillet and cook until well browned, 4 to 6 minutes.4.Turn chops and cook 1 minute longer; transfer chops to plate and pour off any oil in skillet.5.NOTE: If your chops are on the thinner side, check their internal temperature after the initial sear. If they are already at the 140-degree mark, remove them from the skillet and allow them to rest, tented with foil, for 5 minutes, then add the platter juices and glaze ingredients to the skillet and proceed with step.6.3. When chops have rested, add any accumulated juices to skillet and set over medium heat.7.Simmer, whisking constantly, until glaze is thick and color of dark caramel (heatproof spatula should leave wide trail when dragged through glaze), 2 to 6 minutes.
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