Sweet and Spicy Thick-Cut Pork Chops
Starting these big chops in a cold pan and cooking them at a relatively low temperature helps keep them moist and juicy.
Gather Your Ingredients
Key Equipment
Before You Begin
Frank's RedHot, the test kitchen's favorite hot sauce, is relatively mild; for a spicier glaze substitute a hotter sauce.
Instructions
1.
Whisk cider, brown sugar, vinegar, garlic, mustard, hot sauce, and cornstarch in medium bowl. Pat chops dry with paper towels. Cut 2 slits about 2 inches apart through fat on each chop. Rub chops with oil, season with salt and pepper, and sprinkle 1 side of each chop with granulated sugar.
2.
Place chops, sugared-side down, in large nonstick skillet. Place skillet over medium-low heat and cook until chops are lightly browned, 10 to 12 minutes. Flip chops, add cider mixture, and cook, covered, until center of meat registers 145 degrees, 8 to 10 minutes. Transfer chops to platter. Increase heat to medium-high and cook, uncovered, until liquid is thick and syrupy, about 5 minutes.
3.
Return chops to skillet and turn to coat with glaze. Transfer chops to platter and top with remaining glaze. Serve.
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