Ingredients
- 1⁄2 cup cider vinegar
- 1⁄2 cup unsweetened apple cider
- 1⁄2 cup packed light or dark brown sugar
- Pinch ground cinnamon
- Pinch ground cloves
- 1 teaspoon minced fresh thyme
- 1 shallot, thinly sliced
- 1 Granny Smith apple, peeled, cored and cut into 1/2-inch cubes (about 1 cup)
- Four 140-190 g bone-in pork chops, 1/2- to 3/4-inch thick
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter
Method
- Combine the cider vinegar, apple cider, brown sugar, cinnamon, cloves, thyme, shallot and apple in medium bowl; mix thoroughly.
- Use a sharp knife to score through the fat and silver skin of the pork, making two cuts about 2 inches apart in each chop (do not cut into meat of chops).
- Pat the chops dry with paper towels; season lightly with salt and pepper on both sides.
- Heat the oil in a heavy, 12-inch skillet (stainless-steel or cast-iron) over medium-high heat. Once the oil shimmers, add the pork to the skillet and cook for 4 to 6 minutes until well browned (check internal temperature of thin chops; see note above).
- Turn the chops over and cook for 1 minute longer. Transfer to a plate and pour off any oil/rendered fat in the skillet.
- Reduce the heat to medium. Return the chops to the skillet, browned sides up, and add the cider-vinegar mixture; cook for 4 to 7 minutes, until the center of the chops registers 145 degrees on an instant-read thermometer.
- Remove the skillet from the heat. Transfer the chops to a clean platter, tent with foil and let them rest for 5 minutes.
- Once the chops have rested, add any accumulated juices to the skillet along with the butter, over medium-high heat. Cook for 2 to 6 minutes, stirring constantly with a spatula, to form a thickened glaze that is the color of dark caramel (the spatula should leave a wide trail when dragged through the glaze).
- Return all the chops to the skillet, and turn to coat both sides with the glaze. Transfer the chops back to the platter, browned sides up, and pour the remaining glaze over the chops. Serve hot.
López-Alt posted on FoodandWine.com