Skillet-Glazed Pork Chops, from Gael
4 boneless center-cut or loin chops, 3/4 to 1-inch thick
Salt and pepper
1/2 c maple syrup
2 t Dijon mustard
1/4 c cider vinegar
1 t minced fresh thyme (can substitute dried)
1 T vegetable oil
1 T vegetable oil
Prep chops:
Trim chops and slash through fat and silver skin, making 2 cuts about 2 inches apart on sides of each chop. Pat chops dry with paper towels and season with salt and pepper. Combine syrup, vinegar, mustard and thyme in bowl.
Trim chops and slash through fat and silver skin, making 2 cuts about 2 inches apart on sides of each chop. Pat chops dry with paper towels and season with salt and pepper. Combine syrup, vinegar, mustard and thyme in bowl.
Cook chops:
Heat oil in large skillet over medium-high heat until just smoking. Add pork to skillet and cook until well-browned, about 5 minutes. Turn chops and add glaze mixture. Turn heat down to medium low and cook until internal temperature registers 140 degrees, 5-8 minutes, Remove chops to plate and tent with foil.
Heat oil in large skillet over medium-high heat until just smoking. Add pork to skillet and cook until well-browned, about 5 minutes. Turn chops and add glaze mixture. Turn heat down to medium low and cook until internal temperature registers 140 degrees, 5-8 minutes, Remove chops to plate and tent with foil.
From Cook's Country, February/March 2010. Gael made these in fall 2010 and Rob, who is always suspicious of pork chops and normally thinks they're dry, really liked them.
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