Bucky's Recipe

Glazed Pork Chops

Category: Pork

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. Transfer to platter and cover.

GLAZE:
3/4 c. white or cider vinegar
1/3 c. brown sugar
1/3 c. apple cider or juice
3 T. dijon mustard
1 T soy sauce or terihaki
3 pinches cayenne

Add all ingredients to empty skillet and simmer until thick and dark (spatula should leave a wide trail when dragged through glaze). Return chops to skillet and coat with glaze.

VARIETIES:
ASIAN
Substitute white vinegar with rice vinegar, omit apple juie, add 3 T. orange juice and mirin and 1 t. fresh grated ginger. Add 2 more t. rice vinegar to glaze in last step. Garnish with toasted sesame seeds and sesame oil.
GERMAN:
Toast 3/4 t. caraway 3 to 5 minutes, chop and set aside. Replace apple cider with 1/3 c. beer, reduce soy to 2 t., add 3 T. whole grain mustard, 1 T, fresh thyme leaves and add caraway seed back to glaze.
Serves 4