What's Cookin' -- Pork Chops

This is the best pork chop recipe I have. The directions seem lengthy and complicated, but once you make it a couple times it's not too tough. I found it on America's Test Kitchen's website. All their recipes are tested hundreds of times. Whenever I want a foolproof recipe, I go there.

Glazed Pork Chops

Glaze
1/2 cup distilled white vinegar or cider vinegar
1/3 cup light brown sugar
1/3 cup apple cider or apple juice
2 tablespoons Dijon mustard
1 tablespoon soy sauce
Pinch cayenne pepper

Chops
4 boneless, center-cut pork loin chops , 5 to 7 ounces each, 1/2 to 3/4 inch thick
Table salt and ground black pepper
1 tablespoon vegetable oil


1. Combine all glaze ingredients in medium bowl; mix thoroughly and set aside.

2. Trim chops and slash through fat and silver skin with sharp knife, making 2 cuts about 2 inches apart in each chop (do not cut into meat of chops). Pat chops dry with paper towels; season with salt and pepper.

2. Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until smoking. Add pork to skillet and cook until well browned, 4 to 6 minutes. Turn chops and cook 1 minute longer; transfer chops to plate and pour off any oil in skillet. (Check internal temperature of thinner chops; see note above.)

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

4. 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 (heatproof spatula should leave wide trail when dragged through glaze), 2 to 6 minutes.

5. 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.

**I use pork chops with the bone in them and it works just as good.**