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Glistening Pork Chops: Savour the Sweet-Tart Symphony of Honey Vinegar Glaze!

Preparing pork chops with a lustrous honey vinegar glaze is a simple task. Even without additional starch or butter, the glaze swiftly transforms into a dense, indulgent, sweet-tart honey syrup.


- 6 (6 ounce) boneless center-cut pork chops

- Salt and ground black pepper, to taste

- 1 tablespoon vegetable oil

- 1 tablespoon butter

- 3 cloves garlic, minced

- ¼ cup honey vinegar

- 2 cups apple cider

- 1 teaspoon Dijon mustard

- 1 teaspoon minced rosemary

- 1 pinch red pepper flakes


1. Season pork chops with salt and black pepper.

2. Heat oil and butter in a heavy skillet over medium-high heat. Cook pork chops in the hot oil mixture until browned on both sides and pork is slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pan from the heat; transfer pork chops to a plate.

3. Stir garlic into the pan and place over medium-high heat; cook and stir for 30 seconds. Pour in honey vinegar and scrape up any browned bits from the bottom of the pan. Add apple cider and Dijon mustard, bring mixture to a boil, and cook until the sauce is reduced and thickened, about 3 to 4 minutes.

4. Stir in rosemary and red pepper flakes; season with salt and black pepper to taste.

5. Return pork chops to the pan to warm slightly, about 1 to 2 minutes per side.

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