Lusty Monk Mustard-Glazed Pork Chops with Beer and Caraway

Source: Adapted from “Light & Healthy 2012: The Year’s Best Recipes Lightened Up” by America’s Test Kitchen (America’s Test Kitchen, 2011).

For the glaze:

1/2 cup cider vinegar

1/3 cup packed light brown sugar

1/3 cup beer, preferably lager

3 tablespoons whole-grain mustard

2 tablespoons Lusty Monk Alter Boy mustard

1 tablespoon minced fresh thyme

2 teaspoons low-sodium soy sauce

3/4 teaspoon caraway seed, toasted in a small skillet, then coarsely chopped

For the pork:

Four (4-ounce) boneless pork chops, 3/4-inch to 1-inch thick, trimmed of visible fat

1/8 teaspoon salt

1/8 teaspoon freshly ground pepper

2 teaspoons vegetable oil

For the glaze: Combine the vinegar, sugar, beer, mustards, thyme, soy sauce and caraway seed in a medium bowl, stirring to incorporate.

For the pork: Pat the chops dry with paper towels. Season with the salt and pepper. Heat the oil in a large skillet over medium-high heat until the oil shimmers. Add the chops; brown on one side for 4 to 6 minutes, then turn them over and cook for 1 minute.

Reduce the heat to medium; add the glaze and cook, with the glaze barely bubbling at the edges, for 5 to 8 minutes, until the meat registers 145 degrees on an instant-read thermometer. Transfer the chops to a platter, tent loosely with aluminum foil and let rest for 5 minutes.

Pour any accumulated juices from the rested chops into the skillet; cook for about 5 minutes over medium heat, whisking constantly, to thicken the glaze. Remove from the heat; return the chops to the skillet just to coat both sides. Return the chops to the platter, browned side up, pour the remaining glaze over them; serve hot. Makes 4 servings.

Source: Adapted from “Light & Healthy 2012: The Year’s Best Recipes Lightened Up” by America’s Test Kitchen (America’s Test Kitchen, 2011).

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