Apple Cider Glazed Pork Chops
January 8, 2016
I don’t know what has happened to me, but since the beginning of the new year but I’ve been craving red meat like crazy. Chicken and turkey don't satisfy. I want steaks, lamb chops, beef sashimi, sausages, jerky, pork chops.
I have to admit that it’s sort of awkward, because I’ve never considered myself as a “red meat kind of a guy”. To the contrary, I’ve always been proud of my self-proclaimed status of “lean meat kind of guy”.
These days however, it’s all about red meat.
Yeah, I hardly know me either.
How could this have happened? The person who considered chicken and turkey the only viable meat protein source? He who said that beef and pork are okay to eat only in moderation?
This road I’m walking down scares me.
How long will it take before you spot me scarfing down a couple of burgers at Shake Shack every day for lunch? Gnawing ribs or sucking marrowbones?
I dunno, I dunno...
Since I can’t fight this craving I made myself some juicy and delicious pork chops with an apple cider glaze that is literally to-die-for.
These are really delicious and they have none of that cardboard effect I cannot and will not get past in a pork chop.
Perfectly juicy with a caramelized and flavorful glaze, and just a bit of heat that will make you come for more.
I just had them and I can’t stop thinking how good they are. I think you’ll be impressed too. Bowled over, even.
Just don’t forget to serve them with some green vegetables, you know, for that acid-alkaline thing...
Apple Cider Glazed Pork Chops Print this recipe!
4 pork chops bone-in (about 8 oz / 225 gr each)
2 tablespoons coconut sugar (or regular brown sugar)
1 teaspoon garlic powder
1 teaspoon chili powder (adjust to taste)
1 ½ teaspoons fine grain salt, divided
½ teaspoon ground black pepper
2 tablespoons olive oil, divided
1 ½ cups apple cider
4 tablespoons maple syrup
1 tablespoon Dijon mustard
Pinch of red pepper flakes (optional)
Preheat oven to 400°F (200°C) and place a rack in the middle.
In a small saucepan combine apple cider, maple syrup, Dijon mustard, and red pepper flakes. Bring to a boil over medium heat, reduce to a simmer, and cook until reduced and thickened — at least 10 to 15 minutes.
In a small bowl combine sugar, chili powder, garlic powder, 1 teaspoon of salt, and pepper. Add 1 tablespoon of oil and mix with a fork — it will be the consistency of a crumbly paste.
Pat the pork chops dry with paper towels, and then cover the chops on all sides with the spice rub.
Heat the remaining tablespoon of olive oil in a large cast-iron skillet (or other oven-proof skillet) over medium-high heat.
When sizzling, add pork chops and sear on both sides until golden, about 2 minutes per side.
Place in the oven and roast for about 5 minutes.
Remove pork chops from the oven, pour glaze over them, return in the oven and bake for further 5 minutes until caramelized.
One serving yields 384 calories, 17 grams of fat, 30 grams of carbs, and 23 grams of protein.