MAPLE CIDER GLAZED PORK CHOPS

Sautéed pork hacks make a speedy simple supper formula. Made in under 30 minutes, these coated pork hacks are delicate, succulent and tasty.

Pork is a speedy cooking meat with heaps of protein. It isn’t marbled like hamburger so has less fat. Apple juice coated pork hacks have a corrosive in the coating that softens the meat and red pepper pieces for only a tad of warmth.

You can twofold this formula, yet you need to cook the maple pork cleaves in clumps. Give them heaps of room to singe for an ideal surface.

This delightful and sound apple juice coated pork hack supper can be prepared in less than 30 minutes. Following these couple of tips will help you keep your seared pork chops delicious. In the wake of cooking you’ll add the sweet coating.

Perhaps the most ideal approaches to soften pork is with a fluid like this maple juice coat. Any marinade or coating that contains an acidic fixing will serve to soften your meat. This coating contains fixings to increment both the flavor and surface.

Ingredients

• 2 lbs boneless pork chops (See Note 1)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 2 tsp olive oil

Sauce

• 1/3 cup maple syrup
• 1/4 cup apple cider vinegar
• 1 tbsp Dijon mustard (See Note 2)
• 1/2 tsp dried thyme
• 1/4 tsp red pepper flakes

Instructions

1. Using a paring knife, make small cut along the fat side of the pork chop to reduce any curling when cooking.
2. In a small bowl whisk together the maple syrup, vinegar, mustard, thyme and red pepper flakes. Set aside.
3. Season both sides of pork with kosher salt, pepper and garlic powder.
4. In a large skillet over medium high heat, add the olive oil. Sear and brown the pork chops on one side for 3 minutes. Turn the chops over, lower heat to medium and cook for another 5 minutes or until internal temperature reads 145°F. Remove from pan, cover and allow to rest while making the sauce.
5. Add the sauce ingredients to the hot skillet, scraping up the browned bits on bottom of pan. Bring to a boil, lower heat and simmer for 3-5 minutes until syrupy. Add a tablespoon of butter and swirl in to incorporate (optional).
6. Pour any juices from the rested pork chops into the sauce and stir over low heat. Add the cooked pork chops to the skillet and turn to coat until heated through, about a minute. Serve with sauce poured over each pork chop. Garnish with fresh thyme or parsley if you wish.

Notes

• I pick up a four pack of 6 ounce boneless pork chops that are almost an inch thick. Sometimes they are called pork loin chops.
• Since the video was made (Feb 2020) I have tried this sauce with some dijon mustard and think it really adds a nice flavor. Feel free to omit or add if you would like.

Nutrition

Calories: 100kcal | Carbohydrates: 19g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 339mg | Potassium: 80mg | Fiber: 1g | Sugar: 16g | Vitamin A: 37IU | Calcium: 29mg | Iron: 1mg