- Glazed Pork Chops
- Serves 4
- Quick to fix and a delicious sauce to accompany the chops. It is a little agrodolce - sweet and a little sour at the same time. If you use thin cut pork chops you can make this recipe in less than 10 minutes. I keep a can of frozen concentrate apple juice in the freezer to use at a moment’s notice. Just scoop out concentrate and reconstitute with water to the desired amount.
- ½ cup cider vinegar or white vinegar
- 1/3 cup brown sugar
- 1/3 cup apple juice or apple cider
- 2 tablespoons Dijon mustard
- 1 tablespoon soy sauce
- pinch of cayenne (optional)
- 1 tablespoon olive oil
- salt and pepper
- 4 boneless center-cut or loin pork chops, or 8 thin cut boneless pork chops
In a small mixing bowl, add all glaze ingredients and mix well. Set aside.
In a large skillet over medium high heat, add oil. Salt and pepper pork chops. Add to skillet and cook until light brown – about 5 minutes, turn over and cook another 5 minutes or until juices run clear when pierced with the tip of a knife. Remove to a plate and tent with foil.
Add glaze to skillet over high heat and bring glaze to a boil. Continue to cook for 3-5 minutes or until it has reduced by half and it has thickened. Add a little water if it is too acidic, or some brown sugar if it is too tart. Turn heat down to medium, and return chops back to pan with any accumulated juices, and turn to coat the chops.
Serve chops and top with remaining glaze.
7 WW Points