Yield: 4 Servings

Adapted from Cook’s Illustrated

Slow roasting is the easiest way to make tender, super juicy glazed pork chops. It also leaves time for you to make a side dish to complete the meal. We started by stirring together apple butter and Dijon mustard—thick and intensely flavored ingredients that wouldn’t run off the chops when heated. Next, we adjusted the balance of flavors with maple syrup, soy sauce, and cider vinegar. We applied a thin coating of the glaze to boneless pork chops and slow roasted them in a low oven until the meat was juicy and tender and the glaze formed a tacky layer on the surface of the meat. Finally, we applied a second, substantial coating of glaze and broiled the chops until the glaze was bubbly and started to char.

• 3TBS apple butter
• 2TBS maple syrup
• 1TBS Dijon mustard
• 1tsp soy sauce
• ½tsp cider vinegar
• 1tsp salt
• 4boneless pork chops, 1-inch or more thick

Adjust the oven rack to the middle position and heat oven to 275°F. Line a rimmed baking sheet with aluminum foil and set a wire rack in the sheet. Spray the rack with veg oil spray.

Stir apple butter, maple syrup, mustard, soy sauce, and vinegar together in a small bowl.

Sprinkle salt on both sides of the chops. Place chops on the prepared wire rack and rush 1 tsp of glaze on the top and side of each chop. Roast until meat registers 135-137°F, about 40-45 minutes.

Remove the sheet from oven and heat the broiler.

Brush 1 TBS of glaze on the top and sides of each chop. Return the sheet to the oven and broil 3-6 minutes until the glaze is bubbly and slightly charred in spots. Let rest for 5 minutes.

Let rest for 5 minutes. Sprinkle with parsley and serve.