Name: Sweet and Spicy Thick-Cut Pork Chops
Total time: 45 min
Ingredients: 1/3 cup apple cider; 1/3 cup packed dark brown sugar; 1/4 cup cider vinegar; 2 garlic cloves , minced; 1 tablespoon Dijon mustard; 1 tablespoon hot sauce; 1/4 teaspoon cornstarch; 4 bone-in rib or center-cut pork chops , about 1 1/2 inches thick; 1 teaspoon vegetable oil; Salt and pepper; 1/2 teaspoon granulated sugar

Why This Recipe Works

We love to cook glazed thick-cut pork chops recipes, but the glaze is often a watery mess and the meat is usually dry. We wanted to find a foolproof technique for cooking the chops without drying them out. Starting the pork in a cold pan and cooking it at a relatively low temperature maximized the retention of juices in our Sweet and Spicy Thick-Cut Pork Chops recipe. To keep the chops from curling and cooking unevenly, we cut two slits about 2 inches apart through the exterior fat before placing them in the cold skillet. When the chops have seared on the first side, flip them and add the glaze—this keeps the exterior of the chops moist as they finish cooking in the liquid. Once our thick-cut pork chops reached an internal temperature of 145 degrees, we let them rest on a plate to allow the juices to redistribute while the glaze simmered. The glaze had the proper consistency when a spatula dragged through it left a trail.

Before You Begin

Frank's RedHot, the test kitchen's favorite hot sauce, is relatively mild; for a spicier glaze substitute a hotter sauce.

Instructions

Whisk cider, brown sugar, vinegar, garlic, mustard, hot sauce, and cornstarch in medium bowl. Pat chops dry with paper towels. Cut 2 slits about 2 inches apart through fat on each chop. Rub chops with oil, season with salt and pepper, and sprinkle 1 side of each chop with granulated sugar.

Place chops, sugared-side down, in large nonstick skillet. Place skillet over medium-low heat and cook until chops are lightly browned, 10 to 12 minutes. Flip chops, add cider mixture, and cook, covered, until center of meat registers 145 degrees, 8 to 10 minutes. Transfer chops to platter. Increase heat to medium-high and cook, uncovered, until liquid is thick and syrupy, about 5 minutes.

Return chops to skillet and turn to coat with glaze. Transfer chops to platter and top with remaining glaze. Serve.