I love to try recipes from Cook's Illustrated and Cook's Country! They always come out so good and all the guesswork on how things should be done is taken care of. I've seen some unique methods of cooking in there, and they've all been great. I tried this one a couple of nights ago and it was delicious! Ken actually went back for extra sauce on these, and he usually doesn't do that. I used a good stainless steel skillet, not nonstick, to do these and it came out perfect.
SKILLET GLAZED PORK CHOPS
From Cook’s 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, ¾ inch to 1 inch thick
Salt and pepper
½ cup maple syrup
2 tsp. Dijon mustard
¼ 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.
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 ½ 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, ¼ cup rice vinegar, 1 tsp. grated fresh ginger and 2 Tbsp. brown sugar. When glaze has reduced and is thick and syrupy, add ½ 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.