Tuesday, November 3, 2009

Skillet-Glazed Pork Chops, from Gael

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

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.

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.

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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