Pork Chops- Sweet and Spicy Thick-Cut Pork Chops
- 1/3 cup apple cider
- 1/3 cup packed dark brown sugar
- 1/4 cup cider vinegar
- 2 garlic cloves, minced
- 1 tablespoon Dijon mujstard
- 1 tablespoon hot sauce
- 1/4 teaspoon cornstarch
- 4 bone-in rib or center-cut pork chops, about 1 1/2 inches thick
- 1 teaspoon vegetable oil
- salt and pepper
- 1/2 teaspoon granulated sugar
Whisk cider, brown sugar, vinegar, garlic, mustard, hot sauce, and cornstarch in medium bowl. Dry chops. Rub chops with oil, season with salt and pepper, and sprinkle 1 side with granulated sugar.
(I used cider, brown sugar, garlic, and cornstarch)
Place chops, sugared-side down, in large 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.
Return chops to skillet and turn to coat with glaze. Transfer chops to platter and top with remaining glaze.