{"id":6629,"date":"2021-02-11T18:39:18","date_gmt":"2021-02-11T18:39:18","guid":{"rendered":"http:\/\/nowellfamily.org\/cookbook\/?p=6629"},"modified":"2024-07-24T22:03:31","modified_gmt":"2024-07-24T22:03:31","slug":"mustardy-apple-butter-glazed-pork-chop","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2021\/02\/11\/mustardy-apple-butter-glazed-pork-chop\/","title":{"rendered":"Mustardy Apple Butter-Glazed Pork Chop"},"content":{"rendered":"<h4 style=\"text-align: center;\">Yield: 4 Servings<\/h4>\n<h5 style=\"text-align: center;\">Adapted from Cook\u2019s Illustrated<\/h5>\n<p>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\u2014thick and intensely flavored ingredients that wouldn&#8217;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.<\/p>\n<ul>\n<li><span class=\"quantity\">3<\/span><span class=\"ingredient-name\">TBS apple butter<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS maple syrup<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS Dijon mustard<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp soy sauce<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">tsp cider vinegar<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp salt<\/span><\/li>\n<li><span class=\"quantity\">4<\/span><span class=\"ingredient-name\">boneless pork chops, 1-inch or more thick<\/span><\/li>\n<\/ul>\n<p>Adjust the oven rack to the middle position and heat oven to 275\u00b0F. Line a rimmed baking sheet with aluminum foil and set a wire rack in the sheet. Spray the rack with <strong>veg oil spray<\/strong>.<\/p>\n<p>Stir <strong>apple butter<\/strong>, <strong>maple syrup, mustard, soy sauce,<\/strong> and <strong>vinegar<\/strong> together in a small bowl.<\/p>\n<p>Sprinkle <strong>salt<\/strong> on both sides of the <strong>chops.<\/strong> Place <strong>chops<\/strong> on the prepared wire rack and rush 1 tsp of <strong>glaze<\/strong> on the top and side of each chop. Roast until <strong>meat<\/strong> registers 135-137\u00b0F, about 40-45 minutes.<\/p>\n<p>Remove the sheet from oven and heat the broiler.<\/p>\n<p>Brush 1 TBS of <strong>glaze<\/strong> on the top and sides of each <strong>chop.<\/strong> Return the sheet to the oven and broil 3-6 minutes until the <strong>glaze<\/strong> is bubbly and slightly charred in spots. Let rest for 5 minutes.<\/p>\n<p>Let rest for 5 minutes. Sprinkle with <strong>parsley<\/strong> and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 4 Servings Adapted from Cook\u2019s 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\u2014thick and intensely flavored ingredients that wouldn&#8217;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&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2021\/02\/11\/mustardy-apple-butter-glazed-pork-chop\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":6630,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[185],"class_list":["post-6629","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-pork-chop"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2021\/02\/AppleButterPork.jpg?fit=624%2C624&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/6629","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=6629"}],"version-history":[{"count":4,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/6629\/revisions"}],"predecessor-version":[{"id":54111,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/6629\/revisions\/54111"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/6630"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=6629"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=6629"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=6629"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}