what’s cookin’, good lookin’?

  • 3 one-inch thick boneless pork chops
  • 1 tablespoon of olive oil
  • 2 cups of apple cider
  • 3 heaping tablespoons of brown sugar
  • 3 tablespoons of cider vinegar
  • 1.5 tablespoons of spicy brown mustard
Pat pork chops dry and rub with salt and pepper.
Heat oil in a nonstick skillet over medium-high heat.  It should not be smoking.
Sauté chops until browned on both sides, about 5 minutes per side.
Mix cider and brown sugar well and add to skillet.
Simmer, uncovered,  until meat is almost cooked through, about 2 minutes per side.
Remove pork chops to a plate.
Add vinegar and mustard to sauce and boil, stirring to scrape up any brown bits, until reduced to about 1/2 cup, about 8 minutes.
Return chops with any juices on plate to skillet and simmer until meat is just cooked through and sauce is slightly thickened, about 2 minutes per side.
I like to serve the chops with mashed potatoes that you can pour the cider sauce over and sauteed asparagus. Yum!


My recipe is the remix of  Pork Chops with Sweet-and-Sour Cider Glaze at epicurious.com

Ps.  I considered taking more pictures of the cooking process, but slabs of raw meat are kind of not so attractive.  So hope this will be good enough!


2 responses to this post.

  1. yummmmmmmmmmmmm. oh, a pork chop sounds good right now.


  2. holy hell that looks DELISH! you want to come to my house and cook? 😉


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