Tuesday, March 24, 2009

America's Test Kitchen Apple Glazed Pork Chops

The DH is more than capable of cooking........I know this because he used to cook for me....back when he was trying to impress me that is. Now, apparently...... those skills have atrophied but I think he must be thinking about it (cooking that is) since he records most episodes of America's Test Kitchen and saves ones with recipes he would like me to try. Today was one of those days.......while in the meat department at Costco I got the request to make those good looking pork chops from America's Test Kitchen....You know.......the one with the apple cider reduction. So we picked up a pack of rib chops and went home to see what else we might need. Although the recipe does not say on the show....I assume the vinegar they used was cider vinegar based on the colour of it....although I suppose it might have been malt vinegar too......but we went with the cider vinegar as it really seemed the more logical choice. The recipe got thumbs up from everyone at our house for taste and even an extra thumbs up from me for being a very quick supper fix up indeed. We will most definitely be making these again. Although the original recipe used boneless loin chops....center cut by the looks of it....we chose to use rib chops as we felt they would be more tender. I also did not have apple cider...so I reduced 2/3 cup apple juice down to 1/3 cup over medium heat.

Apple Glazed Pork Chops

5 pork loin chops (1/2- 3/4 inch thick)
1 tbsp vegetable oil
salt and pepper

1/2 cup cider vinegar
1/3 cup brown sugar
1/3 cup apple cider
2 tbsp Dijon mustard
1 1/2 tbsp soy sauce
pinch cayenne pepper

Rest chops on paper towel to remove all surface moisture on both sides. Cut just through the silver skin in 2 or 3 places to stop the chops from curling up when cooking. Season each side with salt and pepper. Heat oil over medium high heat in a 12 inch skillet until the oil just begins to smoke. Yep...it needs to be smoking hot! Place chops in pan in a single layer. Seat first side 4-6 minutes to get some nice browning on it. Flip chops and brown second sided of chops for only 1-2 minutes on the second side. Remove chops to a plate and cover with a tent of foil for 5 minutes. While chops are resting, mix all glaze ingredients in a small bowl. Pour glaze ingredients into pan over medium heat and give it a little stir to mix ingredients well. Add chops and any liquid from the plate back into the pan with the glaze ingredients. Cook in the glaze and turn to coat chops. This cooking time will only be about 2-4 minutes in order for the chops to reach an internal temperature of 140F. Remove chops from the glaze to rest again tented in foil to keep them warm. Bring glaze to boil and reduce to thicken the sauce. It will become quite syrupy boiling with big bubbles, and the pan will remain visible for a short time after dragging a wooden spoon across the bottom of the pan. Once thickened, return the chops to the pan and turn to coat with sauce. And you're done. Move to a serving tray and pour sauce over.

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