- Cooking Time:
- Preparation Time:
- 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
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