Saucy Pork Chop
I like this dish because you don't have to prebrown the meat and it's easy to multiply for more servings. I usually make extra sauce to use as gravy for the meat and potatoes.
I like this dish because you don't have to prebrown the meat and it's easy to multiply for more servings. I usually make extra sauce to use as gravy for the meat and potatoes.
- Carbohydrate 7.41641303138306 g
- Cholesterol 0 mg
- Fat 0.0659260466656 g
- Fiber 0.0984994020470705 g
- Protein 0.36241318666112 g
- Saturated Fat 0.009699913999808 g
- Serving Size 1 1 serving (94g)
- Sodium 1443.70443866632 mg
- Sugar 7.31791362933599 g
- Trans Fat 0.018939812 g
- Calories 30 calories
Step-by-step
- Season pork chop with pepper; place in a small nonstick skillet. In a small bowl, combine 3 tablespoons water, ketchup, sugar, vinegar, Worcestershire sauce, onion powder and cinnamon; pour over pork. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a meat thermometer reads 160degrees.
- Remove pork chop and keep warm. Combine cornstarch and remaining water until smooth; stir into pan juices. Bring to a boil; cook and stir for 1 minute or until thickened. Pour over pork.
A glossy, sweet-and-tangy glaze coats the meat, balancing the natural richness of pork with sharp hits of vinegar and warm cinnamon. Simmering the chop directly in the liquid rather than pre-searing keeps the lean protein exceptionally tender without requiring added cooking fat.
- Pair this dish with plain steamed rice or roasted starchy potatoes to absorb the extra pan gravy.
- Use a small nonstick skillet with a tight-fitting lid to trap moisture during the 20 to 25 minute simmer.
- Substitute apple cider vinegar for white vinegar if you prefer a fruitier, softer acidity in the sauce.
- Whisk the cornstarch and remaining cold water into a completely smooth slurry before adding it to avoid lumps.
- Cook the slurry at a rolling boil for precisely one full minute to activate the thickening properties of the starch.
Keep leftovers in an airtight glass container in the refrigerator for up to three days. Reheat gently on the stovetop with a splash of water to loosen the thickened pan sauce.
