Weekly Winnter: Glorious, Glazed Pork … with a kick

sweet & Spicy Pork chopsI’ve made no secret of my deep, abiding love of pork.  There is not a cut of pork that I’d refuse, but my hands-down favorite has got to be thick-cut, bone-in pork chops.  A large part of this is definitely due to my deep, abiding love of my butcher shop https://donnasquickqi.wordpress.com/2013/07/12/weekly-winner-an-open-love-letter-to-my-butchers/.

Having divulged all this love, I might as well continue and say that without a doubt, this is my favorite preparation of my favorite cut of my favorite type of meat.  The recipe is Sweet and Spicy Thick-Cut Pork Chops and it comes from Cooks Country Magazine.

Last night I decided it was time to return to basics.  Meat, potato and vegetable.  It has been awhile since we sat down to what I consider a real, Midwestern dinner.  This was it and it totally hit the spot.

Sweet & Spicy Thick-Cut Pork Chops

Serves 4

Ingredients

  • 1/3 cup apple cider
  • 1/3 cup packed dark brown sugar
  • ¼ cup cider vinegar
  • 2 garlic cloves, minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon hot sauce
  • ¼ teaspoon cornstarch
  • 4 bone-in rib or center-cut pork chops, about 1 1/2 inches thick
  • 1 teaspoon vegetable oil
  • Salt and pepper
  • ½ teaspoon granulated sugar
Instructions
1. Whisk cider, brown sugar, vinegar, garlic, mustard, hot sauce, and cornstarch in medium bowl. Pat chops dry with paper towels. Following photo 1 at right, cut 2 slits about 2 inches apart through fat on each chop. Rub chops with oil, season with salt and pepper, and sprinkle 1 side of each chop with granulated sugar.

2. Place chops sugared-side down, in large nonstick skillet. Place skillet over medium-low heat and cook until chops are lightly browned, 10 to 12 minutes. Following photo 2, flip chops; add cider mixture, and cook, covered, until center of meat registers 145 degrees, 8 to 10 minutes. Transfer chops to platter. Increase heat to medium-high and cook, uncovered, until liquid is thick and syrupy, about 5 minutes.

3. Return chops to skillet and turn to coat with glaze. Transfer chops to platter and top with remaining glaze. Serve.

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