Tuesday, August 21, 2007

Glazed Pork Chops

Cook's Illustrated 2006
1/2 cup distilled white vinegar or cider vinegar
1/3 cup brown sugar
1/3 cup apple cider or apple juice
2 tablespoons dijon mustard
1 tablespoon soy sauce
pinch cayenne
4 boneless center-cut or loin pork chops 5 to 7 ounces, 1/2 to 3/4 inch thick
table salt and ground black pepper
1 tablespoon vegetable oil

Combine all glaze ingredients in a medium bowl, mix throughly and set aside. Trim chops and slash through fat and silver skin with sharp knife,making 2 cuts about 2 inches apart in each chop. Pat chops dry with paper towels, season with salt and pepper.

Heat oil in 12 inch skillet over medium-high heat until smoking. Add pork to skillet and cook until well browned, 4 to 6 minutes. Turn chops and cook 1 minute longer; transfer chops to plate and pour off any oil in skillet. Return chops to skillet, browned side up and add glaze mixture; cook until center of chops reach 140 degrees, about 5 to 8 minutes. Remove skillet from heat, transfer chops to clean platter, tent with foil and let rest 5 minutes.

When chops have rested, add any accumulated juice to skillet and set over meidum heat. Simmer, whisking constantly, until glaze is thick and color of dark caramel, 2 to 6 minutes. Return chops to skillet, turn to coat both sides with glaze. Serve browned side up and spread remaining glaze over chops.

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