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  4 medium thick boneless pork chops: For best results, choose pork chops about 1-inch thick. Boneless pork chops cook faster and are easier to eat, while thick cuts help prevent drying out. You can also use bone-in, but cooking times may vary.
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  2 tbs olive oil: Essential for searing the pork chops, creating a beautiful golden-brown crust and locking in moisture. A neutral oil like canola or vegetable oil can be substituted.
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  salt and pepper: Generous seasoning is key for flavor. Use freshly ground black pepper for the best aroma.
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  5 tbs brown sugar: This is the star of our glaze, providing a deep, molasses-rich sweetness and helping the glaze thicken and caramelize. Light or dark brown sugar works well.
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  4 tsp dijon mustard: Adds a wonderful tangy contrast to the sweetness of the brown sugar and helps to emulsify the glaze, making it smooth and glossy.
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  5 tsp chicken flavor better than bouillon paste: This paste provides a concentrated savory depth and umami that elevates the entire dish. If you don’t have bouillon paste, you can dissolve 1-2 chicken bouillon cubes in the water, or use 5 tablespoons of good quality chicken broth.
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  5 tbs water: Used to dilute the bouillon paste and create the perfect consistency for the glaze.
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  1 tbs butter: Added at the end to finish the glaze, giving it a rich, silky texture and a beautiful sheen.

• Prepare the Pork Chops for Tenderness

  Begin by placing the boneless pork chops in a large ziplock bag. Using a meat mallet or a rolling pin, carefully pound the pork chops to an even thickness, ideally around ¾ to 1 inch. This crucial step helps to tenderize the meat, ensuring a wonderfully juicy and tender chop once cooked. Pounding also promotes more even cooking, preventing thinner edges from drying out while the center cooks. Once pounded, generously season both sides of each pork chop with salt and freshly ground black pepper. Don’t be shy with the seasoning, as it forms the foundational flavor for your dish.

• Whisk Together the Irresistible Glaze

  In a small mixing bowl, combine the brown sugar, Dijon mustard, chicken flavor better than bouillon paste, and water. Whisk these ingredients together thoroughly until the brown sugar is mostly dissolved and the mixture is smooth. The Dijon mustard helps to balance the sweetness of the brown sugar with a tangy kick, while the bouillon paste adds a rich, savory depth. Set this glaze mixture aside; it will be ready to transform your pork chops later.

• Sear the Pork Chops to Golden Perfection and Prepare the Glaze

  Heat a large skillet, preferably cast iron or heavy-bottomed, over medium heat. Add the olive oil. Once the oil is shimmering and hot (but not smoking), carefully add the seasoned pork chops to the pan. Avoid overcrowding the skillet; if necessary, cook the pork chops in batches to ensure a good sear. Cook each side for 3-5 minutes, or until they are beautifully golden brown and cooked through. The internal temperature of pork chops should reach 145°F (63°C) for safe consumption. Use a meat thermometer to check for doneness. Once cooked, remove the pork chops from the skillet and transfer them to a separate plate. Tent them loosely with aluminum foil to keep them warm and allow them to rest. This resting period is vital, as it allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful chop.

  While the pork chops rest, return to the same pan where you cooked them. Without cleaning the pan (those brown bits, or fond, are packed with flavor!), add the butter and let it melt over medium heat. Once the butter is melted and slightly foamy, pour in the brown sugar mixture you prepared earlier. Bring the glaze to a gentle simmer, whisking frequently. Continue to simmer for 3-6 minutes, or until the glaze thickens to a syrupy consistency that coats the back of a spoon. Keep a close eye on it to prevent burning, as the sugar can caramelize quickly.

• Glaze and Serve Your Delicious Meal

  Once the glaze has reached its desired thickness, remove it from the heat. Carefully pour the warm brown sugar glaze generously over the rested pork chops. The rich, glossy glaze will cling beautifully to the tender meat, creating an irresistible aroma and presentation. Serve immediately. I love to pair these flavorful pork chops with simple, wholesome sides like baked zucchini and fluffy couscous for a complete and satisfying meal. Other fantastic accompaniments include mashed potatoes, roasted asparagus, or a fresh green salad. Enjoy the delightful blend of sweet and savory in every bite!

Nutrition