A simple but tasty way to fix pork chops that even my kids approve of.

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Name: Glazed Pork Chops
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/2 cup Cider Vinegar; 1/3 cup Light brown sugar; 1/3 cup Apple Juice or cider; 2 tablespoons Dijon mustard; 1 tablespoon Soy sauce; pinch Cayenne pepper; 4 5 to 7 ounces each boneless loin or center cut pork chops 1/2 to 3/4 inch thick; 1 tablespoon Vegetable oil; Salt and pepper to taste

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INGREDIENTS

1/2 cup Cider Vinegar
1/3 cup Light brown sugar
1/3 cup Apple Juice or cider
2 tablespoons Dijon mustard
1 tablespoon Soy sauce
pinch Cayenne pepper
4 5 to 7 ounces each boneless loin or center cut pork chops ; 1/2 to 3/4 inch thick
1 tablespoon Vegetable oil
Salt and pepper to taste

INSTRUCTIONS

Combine the first 6 ingredients in a medium bow to form glaze mixture, mix thoroughly and set aside. Pat chops dry with paper towel, season with salt and pepper. Heat oil in 12 inch skillet and cook until well browned 4-6 minutes. Turn chops and and cook 1 minute longer. Transfer chops to a plate and pour off oil in skillet. Return chops to skillet browned side up and and add glaze mixture and cook until chop registers 140, about 5-8 minutes. Remove skillet from heat, transfer chops back to platter, tent with foil and let rest 5 minutes. When chops are done resting, add any rendered juices back to skillet and set over medium heat. Simmer, whisking constantly, until glaze is color of dark caramel, about 2-6 minutes. Return chops to skillet and coat both sides with glaze. Serve with any glaze from pan spooned over the top of the chops.

NOTES

When the glaze is ready, a heat proof spatula dragged through it should leave a wide trail.

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Glazed Pork Chops

1/2 cup Cider Vinegar
1/3 cup Light brown sugar
1/3 cup Apple Juice or cider
2 tablespoons Dijon mustard
1 tablespoon Soy sauce
 pinch Cayenne pepper
4 5 to 7 ounces each boneless loin or center cut pork chops 1/2 to 3/4 inch thick
1 tablespoon Vegetable oil
 Salt and pepper to taste

Combine the first 6 ingredients in a medium bow to form glaze mixture, mix thoroughly and set aside.  Pat chops dry with paper towel, season with salt and pepper.  Heat oil in 12 inch skillet and cook until well browned 4-6 minutes.  Turn chops and and cook 1 minute longer.  Transfer chops to a plate and pour off oil in skillet.  Return chops to skillet browned side up and and add glaze mixture and cook until chop registers 140, about 5-8 minutes.  Remove skillet from heat, transfer chops back to platter, tent with foil and let rest 5 minutes.  When chops are done resting, add any rendered juices back to skillet and set over medium heat.  Simmer, whisking constantly, until glaze is color of dark caramel, about 2-6 minutes.  Return chops to skillet and coat both sides with glaze.  Serve with any glaze from pan spooned over the top of the chops.

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Nutrition

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Serving Size: 1 Serving (207g)
Recipe Makes: 4 Servings

Calories: 384
Calories from Fat: 158 (41%)

Amt Per Serving		% DV

	Total Fat 17.6g	23 %
	Saturated Fat 5.9g	29 %
	Monounsaturated Fat 8.8g
	Polyunsanturated Fat 1.9g
Cholesterol 100.6mg		31 %
Sodium 730.4mg		25 %
Potassium 660.4mg		17 %
Total Carbohydrate 12.9g		4 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 12.2g
Protein 41.2g		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.

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Calories per serving: 384

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