SKILLET GLAZED PORK CHOPS
Skillet Glazed Pork Chops
WHY THIS RECIPE WORKS: We wanted to complement convenient boneless pork chops with a sweet, glossy, flavorful glaze. First, for deeply browned, juicy chops, we started them over medium-high heat to get the dark crust and rich flavor that only searing can provide. Then we flipped the chops and turned the heat down so they could finish cooking through without drying out. For the glaze, a quick combination of maple syrup, cider vinegar, Dijon mustard, and thyme provided just the right balance of flavors, and briefly reducing it in the skillet gave it the perfect consistency for coating our chops. If the pork is enhanced (injected with a salt solution), do not brine. If brining the pork, do not season with salt in step 1. Click here for the nutritional information for this recipe.
You will need to make Skillet Glazed Pork Chops
2 (6- to 8-ounce) boneless pork chops, ¾ to 1 inch thick, trimmed and brined if desired
Salt and pepper
teaspoon minced fresh thyme or ⅛ teaspoon dried
1 teaspoon vegetable oil
3 tablespoons maple syrup
2 tablespoons cider vinegar
1½ teaspoons Dijon mustard
½ teaspoon minced fresh thyme or ⅛ teaspoon dried
1. Cut 2 slits, about 2 inches apart, through outer layer of fat and silverskin on each chop. Pat chops dry with paper towels and season with salt and pepper.
2. Heat oil in 10-inch skillet over medium-high heat until just smoking. Lay chops in skillet and cook until well browned on first side, about 3 minutes. Flip chops, reduce heat to medium, and continue to cook until meat registers 145 degrees, 5 to 10 minutes; transfer to plate and tent loosely with aluminum foil.
3. Meanwhile, whisk maple syrup, vinegar, mustard, and thyme together in bowl. Add maple syrup mixture to fat left in skillet, scraping up any browned bits. Bring to simmer over medium
heat and cook until thick and syrupy, 2 to 4 minutes. Return browned chops and any accumulated juices to skillet and simmer, flipping chops frequently, until coated in glaze, 1 to 2 minutes. Serve.