Len's Recipe of the Month - January 2023

 

I don't know about you, but I haven't had much success with pork chops.   No matter what I rubbed on them or marinade them in something, they come out a little dry.   I was ready to give up on that "other" white meat, until this recipe from America's Test Kitchen came along.  Not only is the glaze tasty but the cooking method of slow and low gives you a very juicy and succulent chop.

First things first, get three or four boneless chops about an inch thick.  Put them on a rack over a pan that is covered with foil.   Salt and pepper them.  Put aside.  

Pre-heat your oven to 275 degrees.  Yes, that low.

The key here is the glaze and it is so easy to make.  In a small bowl, mix the following:

3 tablespoons of apple butter.

2 tablespoons of maple syrup.

1 tablespoon of Dijon mustard.

1 teaspoon of soy sauce.

1/2 teaspoon of apple cider vinegar.

Stir it all together well and then cover the top and sides of each chop.   Use half the glaze now.   

Bake at 275 for 40-45 minutes.  Get the internal temp to about 135 degrees.

Remove and brush on the remaining glaze.  Then set your oven to broil and put the meat back into the oven for another 15 minutes.

You're good to go with a couple of sides.  Red cabbage works very well.

And I guarantee there won't be a dry pork chop in the house.

Dinner last night:  Grilled bratwurst.