Glazed pork chops with German flavors from Cook's Illustrated Magazine, Mar/Apr 2006 (page 19)

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Notes about this recipe

  • Rinshin on February 28, 2017

    I brined the pork chops for 2 hours using David Tanis' brine for his chops before proceeding with this recipe. Since I wanted more substantial sauce, the chops were floured before pan frying. Other than that, I did follow the recipe. When I first tasted the sauce/glaze I thought it may be too sour from the vinegar, but the taste did mellow out as it cooked with the pork chops. I think I would still prefer to reduce the amount of vinegar and increase the amount of beer next time. This is a good recipe with minor tweaks and pre-brining.

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