Best Pork Chops Ever
Recipe found in an old cooks illustrated. It's the only way I make pork chops now. They cook up so tender and juicy.
Recipe found in an old cooks illustrated. It's the only way I make pork chops now. They cook up so tender and juicy.
- Carbohydrate 15.0038236618617 g
- Cholesterol 137.31 mg
- Fat 17.9846161900396 g
- Fiber 0.248830550030472 g
- Protein 41.389451293594 g
- Saturated Fat 5.96227094669162 g
- Serving Size 1 1 Serving (240g)
- Sodium 259.849472611177 mg
- Sugar 14.7549931118312 g
- Trans Fat 2.58905974571108 g
- Calories 399 calories
Step-by-step
- In a cold skillet sprinkle the brown sugar evenly over bottom of your pan.
- Then pour in the cider vinegar.
- (Add onions if using) salt and pepper both sides of your chops.
- Place in skillet on top of your brown sugar and vinegar.
- Turn the heat on the stove up to medium until it starts to cook.
- Then turn the temp to low and cover and cook for about 20 minutes or until the chops are done, don't over cook because they will end up dry.
- You can remove the lid and cook the juices in the pan till caramelized and serve over top the chops.
Cooking meat at high heat straight from the refrigerator guarantees tough results. Starting these bone-in chops in a cold skillet with cider vinegar and brown sugar prevents this common cooking failure. Sugar molecules dissolve gradually as the pan heats, creating a gentle braising liquid rather than burning instantly on contact with a hot surface.
Mastering the Cold-Pan Technique
Building flavor relies on temperature control. Medium heat brings the vinegar and sugar mixture to an active bubble before dropping the burner down to low. Covering the pan traps moisture inside the meat fibers. Removing the lid during the final minutes allows the remaining liquid to reduce into a rich glaze. Watch for the bubbles to thicken and turn amber, signaling proper caramelization before spooning the mixture over the meat.
- Overcooking causes dryness; remove the chops immediately when internal temperature reaches 145 degrees Fahrenheit.
- Leftovers keep safely in an airtight container in the refrigerator for up to three days.
- Reheat refrigerated chops gently in a covered skillet with a splash of water to restore moisture.
