Glazed Pork Chops with German Flavors

Name: Glazed Pork Chops with German Flavors
Yield: Serves 4
Cuisine: Europe, Eastern European & German
Ingredients: 3/4 teaspoon, caraway seeds; 1/2 cup, distilled white vinegar or cider vinegar; 1/3 cup, light brown sugar; 1/3 cup, beer; 2 tablespoons, Dijon mustard; 3 tablespoons, whole grain mustard; 2 teaspoons, soy sauce; 1 tablespoon, minced fresh thyme leaves; 4 , boneless, center-cut pork loin chops, 5 to 7 ounces each, 1/2 to 3/4 inch thick; , Salt and ground black pepper; 1 tablespoon, vegetable oil

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Appears in Cook's Illustrated March/April 2006

Main Courses

Europe

Eastern European & German

Meat

Pork

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

SERVES4

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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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