- 1/2 cup J. Olive Co. Red Apple Infused Balsamic Vinegar
- 1/3 cup Brown Sugar (Packed)
- 1/3 cup Apple Cider or Apple Juice
- 2 tablespoons Dijon Mustard
- 1 tablespoon Soy Sauce
- pinch Cayenne Pepper
- 4 Boneless, Center-Cut Pork Loin Chops (5-7oz Each, 1/2 To 3/4 Inch Thick)
- 1 tablespoon J. Olive Co. Ultra Premium Extra Virgin Olive Oil-Robust Intensity
- dash Sea Salt
- dash Pepper (Ground)
Glaze – Combine all glaze ingredients in medium bowl; mix thoroughly and set aside.
Chops – Trim chops and slash through fat and silver skin with sharp knife, making 2 cuts about 2 inches apart in each chop (do not cut into meat of chops). Pat chops dry with paper towels; season with salt and pepper. Heat oil in heavy-bottomed 12-inch skillet over medium-high heat. Add pork to skillet and cook until well browned, 4 to 6 minutes. Turn chops and cook 1 minute longer; transfer chops to plate and pour off any oil in skillet. Return chops to skillet, browned side up, add glaze mixture; cook over medium heat until center of chops registers 140 degrees on instant-read thermometer, 5 to 8 minutes. Remove skillet from heat; transfer chops to clean platter, tent with foil, and let rest 5 minutes.
When chops have rested, add any accumulated juices to skillet and set over medium heat. Simmer, whisking constantly, until glaze is thick and color of dark caramel, 2 to 6 minutes. Return chops to skillet; turn to coat both sides with glaze. Transfer chops back to platter, browned side up, and spread remaining glaze over chops. Serve immediately.
Special thanks to EVOO Marketplace for the fantastic recipe!