Recipe found in an old cooks illustrated. It's the only way I make pork chops now. They cool up so tender and juicy.
In a cold skillet sprinkle the brown sugar evenly over bottom of your pan. Then pour in the cider vinegar. (Add onions if using) salt and pepper both sides of your chops. Place in skillet on top of your brown sugar and vinegar. Turn the heat on the stove up to medium until it starts to cook. Then turn the temp to low and cover and cook for about 20 minutes or until the chops are done, don't over cook because they will end up dry. You can remove the lid and cook the juices in the pan till caramelized and serve over top the chops.
Always always start with a cold skillet. Do not preheat your skillet.
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Serving Size: 1 Serving (240g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 399 | ||
Calories from Fat: 162 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18g | 24 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 137.3mg | 42 % | |
Sodium 259.8mg | 9 % | |
Potassium 731.1mg | 19 % | |
Total Carbohydrate 15g | 4 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 14.8g | ||
Protein 41.4g | 59 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 399
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