Cider-Glazed Pork Chops

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Appears in Cook's Illustrated March/April 2006, America's Test Kitchen TV

Thin boneless chops cook up dry and bland, but their convenience is enticing. Could we turn them into a flavorful weeknight meal?

SERVES 4

TIME 45 minutes

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WHY THIS RECIPE WORKS

For a quick and flavorful pork chop recipe with moist, juicy meat, we settled on the pan-searing method and added flavor with a glaze. To prevent the chops from drying out we seared them on just one side until they were well browned, added ...

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