Friday, December 30, 2011

Cider Glazed Pork Chops

Pork chops make for a quick weeknight dinner and with this cider glaze, it'll be a dinner your kids will ask for again and again.  My six year-old, a confirmed non-meat eater, loves it when I serve him pork with this glaze.  I rest my case.


This recipe can also be made with pork medallions.  To do this, season a pork tenderloin with olive oil, salt and pepper.  Fry in a heavy skillet for 4 minutes on all sides until a probe thermometer reads 140 degrees.  Remove the pork to a cutting board, cover with foil and let rest 5-7 minutes.  Meanwhile make the glaze.  Cut the tenderloin into 3/4" slices and add back to the pan to mingle with the glaze.  Serve immediately.

Cider Glazed Pork Chops
Adapted from Cooks Illustrated, Test Kitchen Favorites
Serves 6

Glaze
1/2 cup distilled white or cider vinegar
1/2 cup light brown sugar
1/3 cup apple cider
2 Tblsp Dijon mustard
1 Tblsp soy sauce (use gluten-free soy sauce for a g-free version)

Chops
6 boneless center cut chops, 5-7 oz each, 1/2 inch thick
salt and pepper
1 Tblsp olive oil

Combine the glaze ingredients in a medium bowl, whisk together and set aside.

Take each pork chop and make two slashes on the edge through the fats and silver skin with a sharp knife, about 2" apart.  This will help to keep the chop from curling when it cooks.  Pat the chops dry with paper towels and season with salt and pepper.

Heat the oil in a heavy skillet. Cook the pork 3-4 minutes over medium-high heat until well-browned.  Turn the chops and cook 1-2 minutes more.  Add the glaze ingredients to the skillet and cook over medium heat until the center of the chops registers 140 degrees on a probe thermometer.  Remove the skillet from heat.

Transfer the chops to a clean platter and cover with foil.  Let rest 5 minutes.

Meanwhile continue to cook the glaze, stirring constantly until thickened, about 2-6 minutes.  Return the chops to the skillet, turning to coat both sides with glaze.  Serve immediately.

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