SERVES 4
We prefer natural to enhanced pork (pork that has been injected with a salt solution to increase moistness and flavor) for this recipe, though either will work here. If your chops are on the thinner side, check their internal temperature after the initial sear. If they are already at the 140-degree mark, remove them from the skillet and allow them to rest, covered loosely with foil, for 5 minutes, then add the accumulated juices and glaze ingredients to the skillet and proceed with step 4. If your chops are a little thicker than we specify, you may need to increase the simmering time in step 3.
GLAZE |
|
|
½ |
cup distilled white vinegar or cider vinegar |
|
⅓ |
cup (2⅓ ounces) light brown sugar |
|
⅓ |
cup apple cider or apple juice |
|
2 |
tablespoons Dijon mustard |
|
1 |
tablespoon soy sauce |
|
|
Pinch cayenne pepper |
PORK CHOPS |
|
|
4 |
(5- to 7-ounce) boneless center-cut or loin pork chops, ½ to ¾ inch thick, trimmed of excess fat (see note) |
|
|
Table salt and ground black pepper |
|
1 |
tablespoon vegetable oil |
1. FOR THE GLAZE: Combine the glaze ingredients in a medium bowl and set aside.
2. FOR THE PORK CHOPS: Following the photo, use a sharp knife to cut two slits, about 2 inches apart, through the outer layer of fat and silver skin of each chop (do not cut into the meat of the chops). Pat the chops dry with paper towels and season with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat until smoking. Add the chops to the skillet and cook until well browned, 4 to 6 minutes. Flip the chops and cook 1 minute longer; transfer the chops to a platter and pour off any oil in the skillet. (Check the internal temperature of the thinner chops; see note.)
3. Return the chops to the skillet, browned side up, and add the glaze mixture; cook over medium heat until the center of the chops registers 140 to 145 degrees on an instant-read thermometer, 5 to 8 minutes. Remove the skillet from the heat; transfer the chops to a clean platter, cover loosely with foil, and let rest until the center of the chops registers 150 degrees on an instant-read thermometer, about 5 minutes.
4. Stir any accumulated meat juices from the plate into the glaze in the skillet and simmer, whisking constantly, until the glaze has thickened, 2 to 6 minutes. Return the chops to the skillet and turn to coat both sides with the glaze. Transfer the chops back to the plate, browned side up, spread the remaining glaze over the top, and serve.