Glazed Pork Chops
- 1/3 c. white or cider vinegar
- 1/3 c. light brown sugar
- 1/3 c. apple cider or apple juice
- 2 tbls. Dijon mustard
- 1 tbls. Soy sauce
- Pinch of cayenne pepper
- 4 boneless center-cur or lion pork chops
- 5-7 oz. each or 1/2 to ¾ inch thick
- 1 tbls vegetable oil
1. Combine all the glaze ingredients in a medium bowl; mix thoroughly and set aside. Remove any fat and or silver skin from the pork chops. Pat pork chops dry and salt and pepper to taste. (I use pork tenderloin…make sure to remove the silver skin from it. Then slice it into ¾ inch pieces.)
2. Fry pork chops in oil in a very hot pan until well browned, 4-6 minutes. Turn them over and cook for 1 minute more. Transfer chops to plate and remove any oil from the pan. Return chops to pan browned side up and add glaze. Cook for 5-8 minutes more. Remove skillet from heat and transfer chops to clean platter, tent with foil and let rest for 5 minutes.
3. When pork chops have rested, add any accumulated juices to the pan and set over medium heat. Simmer wisking constantly, until glaze is think and a color of dark caramel, about 2-6 minutes. Return chops to pan and turn to coat both sides with glaze. Transfer chops to platter, browned side up, and spread with remaining glaze. Serve immediately. (heat proof spatula should leave a wide trail when dragged through glaze (see photo) below.
Glazed German Style:
1. Toast ¾ tsp caraway seed in a small dry pan over medium heat, stirring often, until fragrant, 3 -5 minutes. Roughly chop seed and set aside.
2. Follow recipe for classic glazed Pork Chops, replacing cider or juice with 1/3 cup of beer, reducing the soy sauce to 2 tsp., and adding 2 tbls. of coarse ground grain mustard (along with the Dijon mustard), 1 tbls minced fresh thyme leaves and add the reserved fennel seeds to the glaze.
Asian Flavor Style:
1. Toast 1 tsp. sesame seeds in dry skillet. Stirring frequently, until lightly browned and fragrant, 3-5 minutes; set aside.
2. Follow recipe for Glazed Park Chops, replacing white or cider vinegar with ½ cup of rice vinegar, omitting cider or juice, and adding 3 tbls each of orange juice and mirin and 1 tsp of finely grated fresh ginger to the glaze ingredients. In step 3, stir another 2 tsp rice wine vinegar into glaze before returning chops to pan. Before serving, garnish chops with reserved sesame seeds and 1 tsp of sesame oil.
I have made the first two versions of this recipe. The Glazed Park Chops were very good and last night tried the German version…they were even better. Wally said next time we needed to invite company over for these! Don’t be afraid of the amount of mustard…I was doubting it but I was wrong.