↞ recipe box start page
Category: Recipes
Prep Time: Cook Time: Total Time:
SKILLET GLAZED PORK CHOPS
From Cooks Country Magazine
Be careful not to over reduce the glaze in step 3. If the glaze thickens to the correct consistency before the chops reach 140 degrees, add a few tablespoons of water to the pan. Cook’s Country prefers fresh thyme (and so do I !), but dried can be substituted.
4 boneless center-cut or loin chops,
3/4 inch to 1 inch thick
Salt and pepper
1/2 cup maple syrup
2 tsp. Dijon mustard
1/4 cup apple cider vinegar
1 tsp. minced fresh thyme
1 Tbsp. vegetable oil
1. PREP CHOPS: Trim chops and slash through fat and silver skin, making 2 cuts about 2 inches apart on sides of each chop. Pat chops dry with paper towels and season with salt and pepper. Combine maple syrup, mustard, vinegar and thyme in a bowl.
2. COOK CHOPS: Heat oil in large skillet over medium-high heat until just smoking. Add pork to skillet and cook until well browned, about 5 minutes. Turn chops and add glaze mixture. Turn heat down to medium-low and cook until internal temperature registers 140 degrees, 5 to 8 minutes. Remove chops to plate and tent with foil.
3. REDUCE GLAZE: Return any accumulated juices to skillet and simmer glaze over medium heat until thick and syrupy. Pour reduced glaze over chops and serve.
VARIATIONS:
ORANGE-CHIPOTLE-GLAZED PORK CHOPS: Prepare Skillet Glazed Pork Chops, replacing maple syrup, mustard, vinegar and thyme with 2/3 cup orange juice, 1 tsp. lime juice, 1 tsp. minced canned chipotle chiles and 1-1/2 Tbsp. sugar. When glaze has reduced and is thick and syrupy, add 1/2 tsp. grated lime zest.
PINEAPPLE-SOY-GLAZED PORK CHOPS: Prepare Skillet Glazed Pork Chops, replacing maple syrup, mustard, vinegar, and thyme with 2/3 cup pineapple juice, 1 Tbsp. soy sauce, 1/4 cup rice vinegar, 1 tsp. grated fresh ginger and 2 Tbsp. brown sugar. When glaze has reduced and is thick and syrupy, add 1/2 tsp. sesame oil.
Charlene’s notes: I made the maple glazed ones and used fresh thyme in it. Excellent! I cooked the chops exactly as directed, and cooked the second side on low for 6 minutes as the chops were about ¾ inch thick. Absolutely excellent, and it looks very nice when served with the browned side up. No need to brown the backside at all.
view more member recipes
Skillet Glazed Pork Chops
view my recipes
print
save
Category: Recipes
Prep Time: Cook Time: Total Time:
SKILLET GLAZED PORK CHOPS
From Cooks Country Magazine
Be careful not to over reduce the glaze in step 3. If the glaze thickens to the correct consistency before the chops reach 140 degrees, add a few tablespoons of water to the pan. Cook’s Country prefers fresh thyme (and so do I !), but dried can be substituted.
4 boneless center-cut or loin chops,
3/4 inch to 1 inch thick
Salt and pepper
1/2 cup maple syrup
2 tsp. Dijon mustard
1/4 cup apple cider vinegar
1 tsp. minced fresh thyme
1 Tbsp. vegetable oil
1. PREP CHOPS: Trim chops and slash through fat and silver skin, making 2 cuts about 2 inches apart on sides of each chop. Pat chops dry with paper towels and season with salt and pepper. Combine maple syrup, mustard, vinegar and thyme in a bowl.
2. COOK CHOPS: Heat oil in large skillet over medium-high heat until just smoking. Add pork to skillet and cook until well browned, about 5 minutes. Turn chops and add glaze mixture. Turn heat down to medium-low and cook until internal temperature registers 140 degrees, 5 to 8 minutes. Remove chops to plate and tent with foil.
3. REDUCE GLAZE: Return any accumulated juices to skillet and simmer glaze over medium heat until thick and syrupy. Pour reduced glaze over chops and serve.
VARIATIONS:
ORANGE-CHIPOTLE-GLAZED PORK CHOPS: Prepare Skillet Glazed Pork Chops, replacing maple syrup, mustard, vinegar and thyme with 2/3 cup orange juice, 1 tsp. lime juice, 1 tsp. minced canned chipotle chiles and 1-1/2 Tbsp. sugar. When glaze has reduced and is thick and syrupy, add 1/2 tsp. grated lime zest.
PINEAPPLE-SOY-GLAZED PORK CHOPS: Prepare Skillet Glazed Pork Chops, replacing maple syrup, mustard, vinegar, and thyme with 2/3 cup pineapple juice, 1 Tbsp. soy sauce, 1/4 cup rice vinegar, 1 tsp. grated fresh ginger and 2 Tbsp. brown sugar. When glaze has reduced and is thick and syrupy, add 1/2 tsp. sesame oil.
Charlene’s notes: I made the maple glazed ones and used fresh thyme in it. Excellent! I cooked the chops exactly as directed, and cooked the second side on low for 6 minutes as the chops were about ¾ inch thick. Absolutely excellent, and it looks very nice when served with the browned side up. No need to brown the backside at all.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Glazed Pork Chops
by buckyt
4 boneless center cut or loin chops 3/4 " thick, and brined overnight. Make slashes through fat every 2 inches. Cook pork in oil over high heat, 4 - 6 minutes and turn and cook 1 minute longer. Tra
by buckyt
4 boneless center cut or loin chops 3/4 " thick, and brined overnight. Make slashes through fat every 2 inches. Cook pork in oil over high heat, 4 - 6 minutes and turn and cook 1 minute longer. Tra
Whisky Glazed Pork Chops
by sgre52160
1/2 cup bourbon and apple cider 2 tbsp. brown sugar 1 tbsp. Dijon mustard 1/8 tsp cayenne pepper 1/2 tsp vanilla extract 4 tsp cider vinegar 4 bone-in center-cut pork chops, about 1 inch thick
by sgre52160
1/2 cup bourbon and apple cider 2 tbsp. brown sugar 1 tbsp. Dijon mustard 1/8 tsp cayenne pepper 1/2 tsp vanilla extract 4 tsp cider vinegar 4 bone-in center-cut pork chops, about 1 inch thick
Orange Glazed Pork Chops
by sgre52160
1/4 tsp salt, pepper and paprika 4 pork chops 1 tbsp olive oil 1 cup orange juice 2 tbsp maple syrup 1/4 cup orange marmalade Combine first 3 ingredients; sprinkle on each chop. Heat on in
by sgre52160
1/4 tsp salt, pepper and paprika 4 pork chops 1 tbsp olive oil 1 cup orange juice 2 tbsp maple syrup 1/4 cup orange marmalade Combine first 3 ingredients; sprinkle on each chop. Heat on in
Bourbon Glazed Pork Chops
by sgre52160
1/2 cup firmly packed brown sugar 3 tbsp Dijon mustard 2 tbsp soy sauce and bourbon 1/2 tsp salt 1/4 tsp pepper 6 (1 inch thick) bone-in pork chops Stir together first 6 ingredients in a zip-t
by sgre52160
1/2 cup firmly packed brown sugar 3 tbsp Dijon mustard 2 tbsp soy sauce and bourbon 1/2 tsp salt 1/4 tsp pepper 6 (1 inch thick) bone-in pork chops Stir together first 6 ingredients in a zip-t
Honey Glazed Pork Chops
by sgre52160
6 (3/4 – 1 inch) thick pork chops 1/2 cup honey 2 clove garlic, minced 2 tbsp lemon juice and white wine or sherry and minced green onions 1/2 tsp ground ginger 1/4 tsp seasoned pepper 1/2
by sgre52160
6 (3/4 – 1 inch) thick pork chops 1/2 cup honey 2 clove garlic, minced 2 tbsp lemon juice and white wine or sherry and minced green onions 1/2 tsp ground ginger 1/4 tsp seasoned pepper 1/2
view more member recipes
related CDKitchen recipes
Cranberry Glazed Pork Chops
BBQ Pork Chops
Dieters' Mexican Pork Chops
Skillet Pork Chops And Chicken Noodle Soup
7-Up Pork Chops
Pork Chops And Rice
Pork Chops In Cream Of Mushroom Soup
Awesome Chops
Easy Oven-Barbecued Pork Chops
Pork Chops in Beer Gravy (Schweinekotelett in Zweibelsosse)