We are taking a break from the "travel log" to bring you this week's recipe! 😌 I'm sure you're no different from us when it comes to a busy summer schedule. These pork chops are simple to prepare and provide a quick meal. I obtained this recipe from the current (June/July) issue of Simple and Delicious.
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| I now realize that I snapped this picture before I added the sauce on top. 🙁 |
Glazed Pork Chops
4 bone-in pork loin chops (3/4 inches thick)
1/3 cup plus 1 T. cider vinegar, divided
3 T. soy sauce
3 garlic cloves, minced
1 1/2 tsp. cornstarch
In a large skillet, brown pork chops over medium heat. Mix 1/3 cup vinegar, soy sauce and garlic; pour over chops. Bring to a boil. Reduce heat; simmer (covered) until pork is done and reaches an internal temperature of 145 degrees. Mix cornstarch and remaining vinegar until smooth. Stir into pan. Bring to a boil, cook and stir until sauce is thickened.
I served our chops on a bed of pasta. I boiled some spaghetti noodles, drained them and then tossed them in a pat of browned butter. I then sprinkled on parmesan cheese before putting the pork chops on top. I also served a broccoli salad and fresh fruit.
Have a good weekend!
Have a good weekend!