Glazed Pork Chops

Quick to fix and a delicious sauce to accompany the chops. It is sweet and a little sour at the same time.

Glaze:

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)

Chops:

1 tablespoon olive oil

4 boneless center-cut or loin pork chops

salt and pepper

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. 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.

Tip:

I keep a frozen can of frozen concentrate apple juice in the freezer to use at a moments notice. Just scoop out concentrate and reconstitute with water to the desired amount.

You could also buy a single serving apple juice at the store if you didn’t want to buy a large apple juice.