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    Cider Glazed Boneless Pork Loin Chops

    Cider Glazed Boneless Pork Loin Chops

    Photo by Foodiewife F.

    <p>This excellent recipe comes from America&#8217;s Test Kitchen (Cook&#8217;s Illustrated). Boneless pork chops can easily be overcooked and tough. But, using a technique of searing them and then &#8220;poaching&#8221; 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!!!</p>

    • Prep Time


    • Cook Time


    • Servings



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    • 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


    <p>Combine all glaze ingredients in medium bowl; mix thoroughly and set aside. </p> <p>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.</p> <p>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. </p> <p>Turn chops and cook 1 minute longer; pour off any oil in skillet. </p> <p>Add the glaze mixture to the skillet and let the chops poach about 5 &#8211; 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.</p> <p>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.</p> <p>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. </p> <p>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.</p>


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