60 minutes
Juicy and tender pork chops with a sweet and tangy apple mustard glaze, perfect for a delightful meal.
Apple Butter
tablespoons
tablespoons
tablespoons
teaspoons
teaspoons
teaspoons
Boneless pork chops, 6 to 8 ounces each, ¾ to 1 inch thick, trimmed
each
Flat Leaf Parsley, minced
teaspoons
1. Preheat Oven
Preheat your oven to 275 degrees Fahrenheit, ensuring the rack is positioned in the middle.
2. Prepare Baking Sheet
Prepare your baking sheet by lining it with aluminum foil, setting a wire rack inside, and then spraying the rack with vegetable oil spray.
3. Mix Glaze
In a small bowl, mix together the apple butter, maple syrup, Dijon mustard, soy sauce, and cider vinegar until well combined.
4. Season Pork Chops
Sprinkle kosher salt evenly over both sides of each pork chop. Place the chops on the prepared wire rack and brush 1 teaspoon of the glaze over the top and sides of each chop.
5. Roast Pork Chops
Roast the pork chops in the oven until a meat thermometer inserted into the center of each chop registers 135 to 137 degrees Fahrenheit. This will take about 40 to 45 minutes.
6. Increase Oven Temperature
Once the chops have reached the desired temperature, remove the baking sheet from the oven and increase the oven heat by switching to the broil setting.
7. Broil Chops
Brush 1 tablespoon of the glaze over the top and sides of each chop. Return the baking sheet to the oven and broil the chops until the glaze is bubbly and slightly charred in spots, which should take about 3 to 6 minutes.
8. Rest and Serve
After broiling, let the chops rest on the wire rack for 5 minutes to allow the juices to redistribute throughout the meat. Sprinkle with minced fresh parsley and serve immediately.
Use salmon with a maple syrup, soy sauce, and mustard glaze.
Add bourbon and vanilla to the apple mustard glaze.
Swap pork for chicken with a honey, garlic, and soy glaze.
Glaze beef steaks with balsamic vinegar, brown sugar, and rosemary.
Use grainy, honey, or spicy brown mustard to vary texture and flavor.
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