Sweet and Spicy Thick Cut Pork Chops
  • 1/3 c. apple cider
  • 1/3 c. dark brown sugar
  • 1/4 c. cider vinegar
  • 2 garlic cloves, minced
  • 1 T. Dijon mustard
  • 1 T. hot sauce
  • 1/4 tsp. cornstarch
  • 4 bone-in rib or center-cut pork chops, about 1 1/2 inches thick
  • 1 tsp. vegetable oil
  • Salt and Pepper
  • 1/2 tsp. sugar
  1. 1. Whisk cider, brown sugar, vinegar, garlic, mustard, hot sauce (We like Frank's RedHot with 2 T. of bourbon), and cornstarch in medium bowl. Pat chops dry with paper towels. Cut 2 slits about 2 inches apart through fat on each chop. Rub chops with oil, season with salt and pepper, and sprinkle 1 side of each chop with granulated sugar.
  2. 2. Place chops, sugared-side down, in a large nonstick skillet. Place skillet over medium-low heat and cook until chops are lightly browned, 10-12 minutes. Flip chops, add cider mixture and cook, covered, until center of meat registers 145 degrees, 8-10 minutes. Transfer chops to platter. Increase heat to medium-high and cook, uncovered, until liquid is thick and syrupy, about 5 minutes.
  3. 3. Return chops to skillet and turn to coat with glaze. Transfer chops to platter and top with remaining glaze. Serve.
Lydia Hite