Sunday, April 22, 2012

Skillet Glazed Pork Chops

Thank you to Pinterest for another tasty dinner recipe.  Hubs gets credit for putting this meal together.   I knew we had pork chops to make and not a lot of time to prepare dinner.  I think this entire recipe took 20 minutes total.  The only thing we will change next time is adding a little more dijon mustard to take the sweetness of the glaze down a notch.  Nonetheless, still a great dinner.                                                                

                                                               Skillet Glazed Pork Chops
                                                       Recipe Courtesy of Cooks Country

Serves 4

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.

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
1tablespoon vegetable oil

1. PREP CHOPS 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.

2. COOK CHOPS 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.

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

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