Cider Vinegar-&-Molasses-Glazed Pork Chops

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Cider Vinegar-&-Molasses-Glazed Pork Chops

Cider Vinegar-&-Molasses-Glazed Pork Chops

Serve these chops, dripping with sauce, on whole-wheat rolls for a Southern-style sandwich, or serve on a plate with some coleslaw and beans. A tall glass of minty iced tea will balance out the tangy sauce.

Serves 2

Prep Time 20 min

Total Time 20 min.

Ingredients

  • 1 teaspoon extra-virgin olive oil
  • 2 thin-cut boneless pork chops, (8 ounces), trimmed of fat
  • 1 shallot, finely chopped
  • 1/2 jalapeno pepper, seeded and finely chopped
  • 1 clove garlic, finely chopped
  • 2 tablespoon molasses
  • 2 tablespoon cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon reduced-sodium soy sauce

Cooking Directions

Step 1

Heat oil over medium-high heat in a medium skillet. Add pork, and cook until browned and no longer pink in the middle, 1 to 2 minutes per side. Transfer to a plate and cover with foil to keep warm.

Step 2

Add shallot, jalapeno and garlic; cook, stirring often, until slightly softened, 2 to 3 minutes. Add molasses, vinegar, mustard and soy sauce and bring to a simmer. Reduce heat to maintain a simmer and cook, stirring occasionally, until thickened, 2 to 4 minutes. Return the pork and any accumulated juices to the pan and turn to coat with sauce. Serve the pork with the sauce.


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