Glazed Pork Chops - Cook's Illustrated March 1, 2006

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 439.0
  • Total Fat: 22.0 g
  • Cholesterol: 98.7 mg
  • Sodium: 404.8 mg
  • Total Carbs: 19.9 g
  • Dietary Fiber: 0.0 g
  • Protein: 35.0 g

View full nutritional breakdown of Glazed Pork Chops - Cook's Illustrated March 1, 2006 calories by ingredient
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Number of Servings: 4


    1/2 c. distilled white vinegar or cider vinegar
    1/3 c. light brown sugar
    1/3 c. apple cider or juice
    2 Tbsp. Dijon mustard
    1 Tbsp. soy sauce (I use light)
    Pinch cayenne pepper
    4 boneless, center-cut pork loin chops, 5 to 7 oz. each, 1/2" to 3/4" thick
    Salt and pepper to taste
    1 Tbsp. vegetable oil (I use canola)


Combine first six ingredients in medium bowl for glaze. Mix thoroughly and set aside.
Trim chops and slash through fat and silver skin with sharp knife, making 2 cuts about 2" apart in each chop (do not cut into meat of chops). Pat chops dry with paper towels. Season with salt and pepper.

Heat oil in heavy-bottomed 12" skillet over medium-high heat until smoking. Add pork chops to skillet and cook until well browned, 4 to 6 minutes. Turn chops and cook 1 minute longer. Transfer chops to plate. Pour off any remaining oil from skillet.

Return chops to skillet, browned side up, and add glaze mixture. Cook over medium heat until center of chops registers 140 degrees F on an instant-read thermometer, 5 to 8 minutes. Remove skillet from heat. Transfer chops to clean platter, tent with foil, and let rest 5 minutes.

When chops have rested, add any accumulated juices to skillet and set over medium heat. Simmer, whisking constantly, until glaze is thick and color of dark caramel, 2 to 6 minutes. 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.

Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user MAGGIESP.

TAGS:  Beef/Pork |

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