301K views · 13K reactions | This is one of those recipes that’s perfect for any night of the week. Quick enough for a weeknight, but also ‘fancy’ enough for company. Plus it’s such a simple recipe - too easy not to try I say 😋 Hope you love it! Chris x BROWN SUGAR GLAZED PORK CHOPS | Serves 4 INGREDIENTS 75g / 1/3 cup Light Brown Sugar 2 tbsp EACH: Light Soy Sauce, Water 1.5 tbsp Apple Cider Vinegar 1 tsp EACH: Dijon Mustard, Worcestershire Sauce 4x 5oz/150g boneless Pork Loin Chops, brought close to room temp* 1/2 tsp EACH: Smoked Paprika, Garlic Powder, Salt 1/4 tsp Black Pepper 3 tbsp / 45g Unsalted Butter drizzle of Olive Oil METHOD 1️⃣In a small mixing bowl whisk together brown sugar, soy sauce, water, apple cider vinegar, Dijon mustard and Worcestershire sauce. Place to one side.
2️⃣Coat the pork chops in salt, smoked paprika, garlic powder and black pepper.
3️⃣Add a drizzle of oil to a large pan over medium-high heat. Once hot, add in the pork chops and fry both sides for around 3 minutes, or until they’ve built up a crust on both sides and are just about cooked through the centre. Stack them on top of each other with the strips of fat aligning, then sear for a few mins until deep golden with the fat rendered down. Rest the chops to one side and lower the heat to medium. 4️⃣Melt in the butter, then give the sauce a quick whisk and pour it in. Stir and simmer for 4-5mins, or until it thickens to a thin caramel consistency. Pour in the resting juices from the pork and simmer for a further 30 seconds to re-thicken, then add the pork chops in. 5️⃣Coat in the glaze then serve up with more glaze drizzled on top. Enjoy! *Cooking time is dependent on how thick the chops are. In general, they probably don’t need as long as you think. They’ll carry on cooking slightly as the rest and when added back to the pan. For reference, the safe internal temp for pork is 63C/145F (blush of pink). | Chris Collins