Glazed Pork Chops
Ingredients
- 4 (6-ounce, 1-inch-thick) boneless, center-cut pork chops
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 6 tablespoons light brown sugar
- 1/4 cup low-sodium soy sauce
- 1/4 cup water
- 1 large garlic clove, grated or minced
- 1/2 teaspoon grated fresh ginger
- 1/2 teaspoon crushed red pepper
- 2 tablespoons vegetable oil
- Thinly sliced scallions, for garnish, optional
Instructions
- 1
Dry brine the pork - Pat the pork chops dry with paper towels and season evenly with the salt and black pepper. Let sit at room temperature for 15 minutes.
- 2
Meanwhile, make the glaze - Whisk together the brown sugar, soy sauce, water, garlic, ginger, and red pepper in a medium bowl until combined and the sugar is dissolved.
- 3
Cook the pork chops - Heat the oil in a large skillet over medium-high heat until it ripples across the pan when you tilt it. Add the seasoned pork chops and cook until browned on both sides and a thermometer inserted into the thickest part of the pork chops registers 135°F, 4 to 5 minutes per side, reducing the heat if pork darkens too quickly. Transfer to a plate.
- 4
Make the glaze - Reduce the heat to medium. Add the glaze and bring to a boil. Cook, stirring occasionally, until slightly thickened, about 4 minutes.
- 5
Glaze the pork chops - Return the pork chops and add any accumulated juices to the pan. Cook, basting pork chops with sauce, until the sauce thickens to a glaze consistency, coats the pork chops, and a thermometer inserted into the thickest portion of pork registers 145°F, 3 to 4 minutes. Remove from the heat. Garnish with scallions and serve drizzled with any remaining glaze. Store leftovers tightly wrapped or in an airtight container in the refrigerator for up to 4 days.
