Name: Mustardy Apple Butter–Glazed Pork Chops for Two
Total time: 1 h 15 min
Ingredients: 1 1/2 tablespoons apple butter; 1 tablespoon maple syrup; 1 1/2 teaspoons Dijon mustard; 1/2 teaspoon soy sauce; 1/4 teaspoon cider vinegar; 1/2 teaspoon kosher salt; 2 (6- to 8-ounce) boneless pork chop , ¾ to 1 inch thick, trimmed; 1 teaspoon minced fresh parsley

Why This Recipe Works

Slow roasting is the easiest way to make tender, superjuicy glazed pork chops. It also leaves time for you to make a side dish to complete the meal. We started by stirring together apple butter and Dijon mustard—thick and intensely flavored ingredients that wouldn't run off the chops when heated. Next, we adjusted the balance of flavors with maple syrup, soy sauce, and cider vinegar. We applied a thin coating of the glaze to boneless pork chops and slow-roasted them in a low oven until the meat was juicy and tender and the glaze formed a tacky layer on the surface of the meat. Finally, we applied a second, substantial coating of glaze and broiled the chops until the glaze was bubbly and started to char.

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Before You Begin

If your broiler has multiple temperature settings, use the highest. We like the sheen and consistency that Musselman's Apple Butter gives this glaze; if you're using another brand, you may need to thin the glaze by stirring in up to 1½ teaspoons of water.

Instructions

Adjust oven rack to middle position and heat oven to 275 degrees. Line rimmed baking sheet with aluminum foil and set wire rack in sheet. Spray rack with vegetable oil spray. Stir apple butter, maple syrup, mustard, soy sauce, and vinegar together in small bowl.

Sprinkle salt evenly over both sides of chops. Place chops on prepared wire rack and brush 1 teaspoon glaze on top and sides of each chop. Roast until meat registers 135 to 137 degrees, 40 to 45 minutes.

Remove sheet from oven and heat broiler. Brush 1 tablespoon glaze on top and sides of each chop. Return sheet to oven and broil until glaze is bubbly and slightly charred in spots, 3 to 6 minutes. Let rest for 5 minutes. Sprinkle with parsley and serve.