- 4 bone-in pork loin chops (3/4 inch thick and 7 ounces each)
- 1/3 cup plus 1 tablespoon cider vinegar, divided
- 3 tablespoons soy sauce
- 3 garlic cloves, minced
- 1-1/2 teaspoons cornstarch
- In a large nonstick skillet, brown pork chops over medium heat, about 2 minutes per side. Mix 1/3 cup vinegar, soy sauce and garlic; pour over chops. Bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 7-9 minutes.
- Mix cornstarch and remaining vinegar until smooth; stir into pan. Bring to a boil; cook and stir until sauce is thickened, about 1 minute. Yield: 4 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Glazed Pork Chops
"From the sight and smell to the taste, I loved everything about this dish! It has wonderful flavor with an Asian flair, and was very simple to make. My husband also gave it two thumbs up so I know it's a keeper for our family's menu rotation.I added almost a teaspoon of honey to temper the savory/acidic flavors of the sauce. I might use a little more next time. This sauce is so good, I would even use it for chicken or beef."
"I loved this recipe! It was so easy to make. I used low sodium soy sauce since it is the only kind I buy. The only thing I would change is I would double the glaze since it is so so delicious everyone wanted more. Thank you!"
"Reminiscent of sauerbraten. We also added onions and used part teriyaki sauce. The gravy was 'delish. Will serve over potato dumplings next time. Note: may need to add a little water if gravy gets too thick, but the onion pieces and little browned bits from the bottom of the pan really make it work."
"This was super easy, and surprisingly full of flavor! It was on the salty side - next time I'll buy low sodium soy sauce, but it definitely wasn't so salty it was inedible. Paired with some steamed asparagus and sauteed onions and it was a great meal!"
"yum! Fast, easy and just plain good. I will definitely use this recipe again."
"added onions, found the smell of the cider vinegar to be a little overpowering, balsamic or less cider and maybe a little apple juice. IMO."
"The glaze was SO salty. I used regular soy sauce, so I'm sure it would taste better if I used the reduced-sodium soy sauce. But still, between the tang of the cider and the salt in the soy sauce, this tasted WAY too salty/tangy."