CIDER GLAZED PORK CHOPS
- 4 sirloin pork chops, trimmed of visible fat and the thickness can
- range from 1/2-inch thick to 3/4-inch (about 1 1/2 pounds)
- fresh ground pepper
- salt (optional)
- 2 teaspoons olive oil (canola oil can be used)
- 1 cup apple cider (sparkling cider can be used)
- 1 tablespoon packed brown sugar
- 2 tablespoons cider vinegar (I have used plain white vinegar as well
- with no taste difference)
- 1/4 teaspoon ground mustard (add a pinch or two more to taste
Pat pork chops dry with paper towels. Season each side with a
sprinkling of pepper, and salt if desired. Heat oil in a large
nonstick frying pan or skillet over medium-high heat until just hot
then add pork chops and brown both sides (around 5 minutes if your
pork chops are around 1/2-inch thick).
Stir cider and brown sugar together and add to the frying pan. Reduce
heat to low and simmer the pork chops, uncovered, turning the chops
after a minute, until the meat is almost cooked through but not quite
(about 2 minutes). Remove pork chops to a plate with a fork.
Add the vinegar and ground mustard to the frying pan juices and bring
to a boil, scraping up any brown bits on the bottom of the pan with a
spatula. Continue to cook until the glaze mixture is reduced to about
1/3 cup. It will take 5 to 10 minutes. The cider mixture will get
bubbly when it is just about at the syrup/glaze stage.
Turn off heat. Place the pork chops back in the frying pan along with
any juices that formed on the bottom of the plate.
Flip chops over to coat both sides with the cider glaze, cover frying
pan and let sit for a minute or two to blend flavors. Check thickest
part of the pork chop for desired doneness and serve