A lager-style beer such as Budweiser works well in this glaze and is nicely complemented by the tangy taste of the mustard.
- For the glaze
- 1/2 cup cider vinegar
- 1/3 cup packed light brown sugar
- 1/3 cup beer
- 3 tablespoons whole-grain mustard
- 2 tablespoons Dijon-style mustard
- 1 tablespoon minced fresh thyme
- 2 teaspoons low-sodium soy sauce
- 3/4 teaspoon caraway seeds, toasted in a small skillet and chopped coarse
- For the pork
- 4 six-ounce boneless pork chops, 3/4-inch to 1-inch thick, trimmed of visible fat
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 teaspoons vegetable oil
For the glaze: Combine the vinegar, sugar, beer, mustards, thyme, soy sauce and caraway seeds in a medium bowl, stirring to incorporate all of the ingredients.
For the pork: Use paper towels to pat the chops dry. Season with the salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat until the oil shimmers. Cook the chops on one side for 4 to 6 minutes, until browned, then turn them over and cook for 1 minute.
Reduce the heat to medium and add the glaze mixture to the skillet. Cook, with the glaze mixture barely bubbling at the edges, for 5 to 8 minutes, until the pork registers 145 degrees on an instant-read thermometer. Transfer the chops to a platter, tent loosely with foil and let rest for 5 minutes.
Stir any accumulated meat juices into the glaze left in the skillet and bring to a simmer over medium heat, whisking constantly, until the glaze has thickened, about 5 minutes. Off the heat, return the chops to the skillet and turn to coat both sides with the glaze. Return the chops to the platter, browned side up, pour the remaining glaze over them, and serve.
Adapted from "Light & Healthy 2012: The Year's Best Recipes Lightened Up," by America's Test Kitchen (America's Test Kitchen, 2011).
Tested by Toni L. Sandys.
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