Apple Butter Glazed Pork Chops

Ever been having a perfectly regular and ordinary day and then all of a sudden, something unexpected happens that changes everything?  Something that you never expected to happen that changes the whole trajectory of your day.  Like putting on a jacket for the first time since last Spring and finding a 20.00 bill in the pocket.  💵 Or 
realizing that there's a lizard loose in your house and then spending the rest of the afternoon trying to capture it so you can release it back outside.  🦎

This also happens to me when I made dinner - more times than you would think.  Last week, I thought that I had dinner preparations under control when I realized that the apple butter had mold on it, I used up the last of the soy sauce and forgot to replace it and the caterpillars had eaten all of the parsley in the garden. 🤦🏻‍♀️  So much for my well thought out dinner menu.  Normally, I'm pretty good at making substitutions on the fly but this time, I scrapped my dinner plans ordered pizza.   I decided it would be easier to delay the meal until I could replace the missing ingredients.  

Pork is one of those things that can go from perfectly juicy to dry in a matter of seconds.  I can't tell you how many times I've put a nice, thick juicy pork chop in the oven and after 30 minutes, checked on it to find it looking plump, juicy and delicious.  The meat appears tender and soft but in what seems like a split second - everything changes.  At the 31 minute mark, I end up with a dry, tough pork chop that's overcooked.  I'm being dramatic of course but it does seem like pork is easier to overcook than beef or chicken.  

​This recipe for Apple Butter Glazed Pork Chops from Cook's Illustrated is cooked at a slightly lower temperature which means that it cooks for a little longer than usual.  The cooking time will really depend on the thickness of your chop so be sure and use a meat thermometer so you're sure to get the very best, juiciest pork chop possible.  

Apple Butter Glazed Pork Chops
3 Tablespoons apple butter
2 Tablespoons maple syrup
1 Tablespoon Dijon mustard
1 teaspoon soy sauce
1/2 teaspoon cider vinegar
1 teaspoon salt
4 boneless 1" thick pork chops
2 teaspoons fresh parsley

Stir apple butter maple syrup, mustard, soy sauce and vinegar together.  

Brush 1 t. sauce over top and sides of each chop. 

Sprinkle salt over pork chops.  
​

Place on greased wire rack set over a foil lined baking sheet. 

Roast 40-45 minutes at 275 or until temperature reaches 135.

Remove from oven and brush with remaining glaze. ​

Return to oven and broil until glaze is bubbly and slightly charred.  Let rest 5 minutes.  ​

Maybe it's the apple butter but I feel like these pork chops are perfect for Fall.  🍎  if you're a fan of pork - you need to give this recipe a try.  You will not be disappointed.  

Ciao!

Click here for a printable version of this recipe