Glazed Pork Chops

Apples and Pork Chops is an age-old pairing, and I love it in the fall with this sweet and tangy glaze.  I made this one evening after a trip to some apple farms, I brought home some fresh cider and was making apple sauce while making dinner.  I adapted the recipe from an issue of Cooks Illustrated that I had and it's been my favorite way to fix pork chops or pork tenderloin ever since.

The sauce with optional diced apple.  When I do this I put the apple first, let them cook a bit, then add the sauce and cook it down some more.

Add the browned chops back in and let them cook in the sauce for 2 minutes.

This goes well with mashed potatoes for a fall comfort food, or something like roasted cauliflower and steamed green beans.

Glazed Pork Chops
Adapted from Cooks Illustrated, October 1, 2006

Ingredients
Glaze
1/2cup distilled white vinegar or cider vinegar
1/3cup light brown sugar
1/3 cup apple cider or apple juice
2 tablespoons Dijon mustard
1 tablespoon soy sauce
Optional- 1 tablespoon chunky apple sauce or 1 finely diced apple (I like Fuji). 

Chops
4 boneless, center-cut pork loin chops, 5 to 7 ounces each, 1/2 to 3/4 inch thick
 Or pork tenderloin sliced in 1 inch thick slices
1 tablespoon vegetable oil
2 tablespoons unsalted butter

Instructions
Combine the glaze ingredients in medium bowl; mix thoroughly and set aside. Pat chops or tenderloin pieces dry with paper towels; season with salt and pepper.
Heat oil and butter in heavy-bottomed 12-inch skillet over medium-high heat. Add pork to skillet and cook until well browned, 4 to 6 minutes. Turn chops and cook 2 minutes longer; transfer chops to plate and pour off any oil in skillet.  Add glaze mixture and using a spatula, be sure to scrape up the brown bits on the bottom of the pan and stir into sauce.  From the plate where the pork is resting, pour in any accumulated juices.  Bring glaze to a boil and let it get frothy and begin to reduce.  Optional- mix in a heaping spoonful of chunky apple sauce.  Wisk constantly until glaze thickens.
Add pork back to skillet and turn them to coat. Simmer for 2 minutes on each side.  Transfer chops back to platter, browned side up, and spread remaining glaze over chops. Serve immediately.