Skillet-Glazed Pork Chops

I was up in Portland last week to see my parents and meet with me and Dale's wedding photographer. My mom had eye surgery that Monday and was taking it easy, so I decided to handle dinner. My dad got each of us subscriptions to the Cooks Illustrated and Cooks Country magazines for Christmas. These magazines are done by America's Test Kitchen and are so informative! Their cooking teams take all the time they need to perfect recipes. They talk about the process and the different obstacles they face. They also test and rate different cooking utensils and tools. It's really fun to read! Plus, you know that the recipes actually work. They cover all sorts of short-cuts and tips for cooking.

I was browsing through the latest issue of Cooks Country and came across Skillet-Glazed Pork Chops. The photo instantly triggers your drool glands. Quickly skimming the recipe I see that the only thing we need from the store is the pork! Everything else you should have on hand. We went to New Seasons and picked up the pork chops from the meat counter. Now, I usually buy the chops that are prepackaged and are only around 1/2-inch thick. Not this time. These chops were so thick! Probably slightly over an inch with a nice layer of fat along one edge. The recipe calls for you to make two slices along the side of each strip of fat. This keeps the pork flat while it cooks, instead of curling when the fat is left whole.

It took me a little longer to cook the pork than the recipe calls for. I always check the meat with a thermometer to be safe. The chops were the perfect size serving! We had salad and mashed potatoes with peas as sides. I can't wait to make this again!

Skillet-Glazed Pork Chops
Servings: 4
Time: 25-30 minutes

Ingredients
4 boneless center-cut or loin chops, 3/4 to 1 inch thick
Salt and pepper
1/2 cup maple syrup
2 tsp. Dijon mustard
1/4 cup 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 (the key to properly browning, as I learned from Julia Child!) and season with salt and pepper. Combine maple syrup, mustard, vinegar, and thyme in 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. Enjoy!