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Red Apple Balsamic Glazed Pork Chops
Pork Chops
- 4 Boneless, Center-Cut Pork Loin Chops (5-7oz each, 1/2 to 3/4 inch Thick)
- 1 tablespoon Maine-ly Drizzle's Favolosa (or your favorite Extra Virgin Olive Oil)
- dash Sea Salt
- Dash Pepper (ground)
Glaze
- 1/2 cup Maine-ly Drizzle's Red Apple Infused Balsamic Vinegar
- 1/3 cup brown Sugar (packed)
- 1/3 cup apple cider or apple juice
- 2 tablespoons Dijon mustard
- 1 tablespoon soy sauce
- pinch cayenne pepper
Step 1 - Combine all glaze ingredients in medium bowl; mix thoroughly and set aside
Chops
Step 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 choips dry with paper towels; season with salt and pepper
Heat oil in heavy-bottomed 12-inch skillet over medium-high heat. 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. Return chops to skillet, browned side up, 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.
Step 3 - When chops have rested, add anyu 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 shops. Serve immediately.
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