Cider-Glazed Pork Chops with Waldorf Salad
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Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1 ¼ cups cider vinegar
  • ⅓ cup dried cranberries
  • ¼ cup mayonnaise
  • ¼ cup honey
  • 3 apples, cored and cut into ½ inch pieces
  • 1 celery rib, minced
  • ⅓ cup pecans, toasted and chopped
  • Salt and pepper
  • 4 (8-to 10-ounce) bone-in pork chops
  • 1 tablespoon vegetable oil
Instructions
  1. Combine ¼ cup cider vinegar and cranberries in bowl, cover and microwave until cider begins to boil, about 1 minute. Let sit until cranberries are soft and liquid is absorbed, about 5 minutes. Set aside to cool.
  2. Meanwhile, whisk mayonnaise, 2 tablespoons vinegar, and 1 tablespoon honey together in large bowl. Add apples, celery, pecans and cranberries to bowl and toss to coat. Season with salt and pepper to taste.
  3. Cut 2 slits, about 2 inches apart, through outer layer of fat and silverskin on each chop. Pat chops dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat. Cook chops until well-browned on first side, about 5 minutes. Flip and cook until lightly browned on second side, about 1 minute. Reduce heat to medium-low. Add ¾ cup vinegar and remaining 3 tablespoons honey and simmer until pork is cooked, about 8 minutes. Transfer pork to a plate and tent loosely with aluminum foil.
  4. Continue to simmer glaze until thick and syrupy, about 2 minutes. Stir in remaining 2 tablespoons vinegar and season with salt and pepper to taste. Spoon over pork and serve with salad.
  5. Enjoy!
Notes
Recipe source: America’s Test Kitchen: The Best Simple Recipes.
Recipe by Salu Salo Recipes at https://salu-salo.com/cider-glazed-pork-chops-with-waldorf-salad/