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Cider-Glazed Boneless Pork Loin Chops

  • 4 servings
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

This excellent recipe comes from America's Test Kitchen (Cook's Illustrated). Boneless pork chops can easily be overcooked and tough. But, using a technique of searing them and then "poaching" the chops in a sauce of apple cider vinegar, apple cider, brown sugar and a little soy sauce and Dijon mustard the chops come out moist and tender. The sauce is then reduced to a beautiful, thick glaze. Yum-Fest!!!

Ingredients

Glaze:
½ cup distilled white vinegar or cider vinegar
cup light brown sugar
cup apple cider or apple juice
2 tablespoons Dijon mustard
1 tablespoon soy sauce
Pinch cayenne pepper
Chops
4 boneless, center-cut pork loin chops , 5 to 7 ounces each, ½ to ¾ inch thick
NOTE: I used 2" thick chops and increased the cooking time by about 10 additional minutes
1 tablespoon vegetable oil

Nutrition Facts

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