Directions: |
Directions:1. Combine all glaze ingredients in a medium bowl; mix thoroughly and set aside. For each pork chop, slash through the fat and silver skin with sharp knife, making 2 cuts about 2 inches apart in each chop - do NOT cut into the meat of the chops, just partially through the fat. Pat the chops dry with paper towels and season with salt and pepper.
2. Heat the oil in heavy bottomed 12" skillet over medium-high heat until smoking. Add the pork to the skillet and cook until well browned, 4 to 6 minutes. Turn the chops over and cook 1 minute longer; transfer the chops to a platter and pour off any oil in the skillet. Return the chops to the skillet, browned side up, and add the glaze mixture; cook over medium heat until the centre of the chops registers 140ºF on an instant-read thermometer, 5 to 8 minutes. Remove the skillet from the heat; transfer the chops to a clean platter, tent with foil, and let rest until the temperature reaches 150ºF (about 5 minutes).
3. When the chops have rested, add any accumulated juices (under the chops) back to the skillet and set over medium heat. Simmer, whisking constantly, until the glaze is thick and the colour of dark caramel (a rubber spatula should leave a wide trail when dragged through the glaze), 2 to 6 minutes. Return the chops to the skillet; turn to coat both sides with the glaze. Serve immediately and spread remaining glaze over the chops once plated. |
This recipe for Cider-Glazed Pork Chops is from