Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Pork Chops with Sweet-And-Sour Cider Glaze
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2 (1" thick) pork chops (about 1 lb. total) |
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1 tablespoon olive oil |
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1 cup apple cider |
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1 1/2 tablespoons packed light brown sugar |
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2 tablespoons cider vinegar |
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1/2 teaspoon mustard seeds |
Pat pork chops dry and season with season salt and garlic powder. Heat oil in a 10" nonstick skillet over medium heat until hot but not smoking, then saute chops until browned on both sides, about 4-5 minutes per side.
Stir together cider and brown sugar and add to skillet. Simmer, uncovered, turning chops once, about 3 minutes. Transfer chops to a plate.
Add vinegar and mustard seeds to sauce and boil, stirring to scrape up any brown bits, until reduced to about 1/3 cup, about 5-7 minutes. Return chops with any juices to skillet and simmer until just warm and sauce is slightly thickened.
NOTE: Found this in Gourmet December 2000. It was very easy to do and we really liked the flavor. It called for rib chops but I got loin chops without any bones, simply because that is Michael's preference. It also said to season with salt and pepper, but garlic and season salt are my seasonings of choice.