Directions:
- In a bowl, whisk together the sauce base ingredients.
- Transfer 1/4 cup of mixture to a zip top bag and add pork chops. Press out as much air as possible and seal the bag. Marinate no more than one hour.
- Remove chops from bag. Pat dry with paper towels. Season both sides with salt and pepper.
- Heat a 12 skillet over medium-high flame. Add oil. When oil shimmers, add chops. Sear both sides until golden brown, 3-4 minutes per side. Transfer to a clean plate. Tent with foil to keep warm.
- Pour remaining sauce mixture into hot skillet. Scrape up browned bits (fond) from the bottom of the pan. Reduce over medium-high heat until thickened, about 5 minutes. Whisk in remaining vinegar and juices from pork chops. Whisk in cold butter.
- Return chops to pan, presentation side down. Turn chops over to glaze them fully. Turn off heat. Cover for 5 minutes to finish cooking.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 770.65 Kcal (3227 kJ) | ||
| Calories from fat | 379.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.13g | 65% | |
|---|---|---|---|
| Cholesterol | 160.69mg | 54% | |
| Sodium | 4054.98mg | 169% | |
| Potassium | 1013.63mg | 22% | |
| Total Carbs | 37.25g | 12% | |
| Sugars | 36.68g | 147% | |
| Dietary Fiber | 0.13g | 1% | |
| Protein | 57.18g | 114% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 3mg | 16% | |
| Calcium | 110.7mg | 11% | |
| Amount Per 100 g | |||
| Calories | 212.73 Kcal (891 kJ) | ||
| Calories from fat | 104.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.63g | 65% | |
|---|---|---|---|
| Cholesterol | 44.36mg | 54% | |
| Sodium | 1119.34mg | 169% | |
| Potassium | 279.8mg | 22% | |
| Total Carbs | 10.28g | 12% | |
| Sugars | 10.12g | 147% | |
| Dietary Fiber | 0.04g | 1% | |
| Protein | 15.78g | 114% | |
| Vitamin C | 0.4mg | 2% | |
| Iron | 0.8mg | 16% | |
| Calcium | 30.6mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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