Skillet-Glazed Pork Chops

By JoyT

Ingredients

• 4 boneless center-cut or loin chops, 3/4 to 1 inch thick
• Salt and pepper
• 1/2 cup maple syrup
• 2 teaspoons Dijon mustard
• 1/4 cup cider vinegar
• 1 teaspoon minced fresh thyme
• 1 tablespoon vegetable oil

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

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To prevent our Skillet-Glazed Pork Chops from curling, we made a few slashes through the fat and silver skin; this prevented each chop from bending as it cooks. We didn’t want to spend the time to brine or marinate our chops, so we seared them over high heat, then gently simmered them in a…

To prevent our Skillet-Glazed Pork Chops from curling, we made a few slashes through the fat and silver skin; this prevented each chop from bending as it cooks. We didn’t want to spend the time to brine or marinate our chops, so we seared them over high heat, then gently simmered them in a glaze to keep them from drying out. For the glaze, we returned the meat juices to the pan once the meat had rested and reduced the glaze until it was thick and glossy, but not overly syrupy.

Be careful not to overreduce the glaze in step 3. If the glaze thickens to the correct consistency before the chops reach 140 degrees, add a few tablespoons of water to the pan. We prefer fresh thyme here, but dried can be substituted.

Trim chops and slash through fat and silver skin, making 2 cuts about 2 inches apart on sides of each chop (see Glaze Guidance, below). Pat chops dry with paper towels and season with salt and pepper. Combine maple syrup, mustard, vinegar, and thyme in bowl.

Heat oil in large skillet over medium-high heat until just smoking. Add pork to skillet and cook until well browned, about 5 minutes. Turn chops and add glaze mixture. Turn heat down to medium-low and cook until internal temperature registers 140 degrees, 5 to 8 minutes. Remove chops to plate and tent with foil.

Return any accumulated juices to skillet and simmer glaze over medium heat until thick and syrupy. Pour reduced glaze over chops. Serve.

Pork chops tend to curl as they cook. When exposed to the high heat of the pan, the ring of fat and connective tissue surrounding the exterior tightens, causing the meat to buckle and curl. Here’s how we prevent that in our pork chops. Cut two slits about 2 inches apart through the fat and connective tissue of each chop. The slits will prevent the pork chops from curling and help them to lie flat.

The bubbles just break the surface of the glaze, and a spatula makes little to no trail.

The bubbles are smaller and more plentiful. The color deepens, and a spatula makes a trail.