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, 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!!!
Adapted from foodiewife-kitchen.blogspot.com
cup distilled white vinegar or cider vinegar
cup light brown sugar
cup apple cider or apple juice
tablespoons Dijon mustard
tablespoon soy sauce
Pinch cayenne pepper
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
tablespoon vegetable oil
Combine all glaze ingredients in medium bowl; mix thoroughly and set aside. Trim the chops by slashing through the fat and silver skin with sharp knife, making 2 cuts about 2 inches apart in each chop (do not cut into meat of chops). Pat chops dry with paper towels; season with salt and pepper. Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until smoking. Add pork to skillet and cook until well browned, 4 to 6 minutes. Turn chops and cook 1 minute longer; pour off any oil in skillet. Add the glaze mixture to the skillet and let the chops poach about 5 - 8 minutes, or until the internal temperature reaches 140 degrees with a meat thermometer. Remove the chops to a plate and let rest while you finish the glaze. NOTE: If your chops are on the thinner side, check their internal temperature after the initial sear. If they are already at the 140-degree mark, remove them from the skillet and allow them to rest, tented with foil, for 5 minutes, then add the platter juices and glaze ingredients to the skillet and proceed with step. Simmer, whisking constantly, until glaze is thick and color of dark caramel (heatproof spatula should leave wide trail when dragged through glaze), 2 to 6 minutes. Return chops to skillet; turn to coat both sides with glaze. Transfer chops back to platter, browned side up, and spread remaining glaze over chops. Serve immediately.