Best German Glazed Pork Chops Recipes

German Flavored Glazed Pork Chops image

Provided by Boo Chef in West Te

Categories Pork

Time 30m

Yield 4 chops, 4 serving(s)

Number Of Ingredients 10

3/4 teaspoon caraway seed
1/2 cup distilled white vinegar or 1/2 cup cider vinegar
1/3 cup light brown sugar
1/3 cup beer
2 tablespoons Dijon mustard
3 tablespoons whole grain mustard
2 teaspoons soy sauce
1 tablespoon minced fresh thyme leave
4 center-cut boneless pork loin chops, 5 to 7 ounces each, 1/2 to 3/4 inch thick
1 tablespoon vegetable oil

Steps:

1. Toast caraway seeds in small dry skillet over medium heat, stirring frequently, until fragrant, 3 to 5 minutes. Combine all glaze ingredients in medium bowl; mix thoroughly and set aside. Following illustrations below, trim chops and slash through fat and silver skin with sharp knife, making 2 cuts about 2 inches apart in each chop (do not cut into meat of chops). Pat chops dry with paper towels; season with salt and pepper.
2. Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until smoking. Add pork to skillet and cook over medium heat until well browned, 4 to 6 minutes. Turn chops and cook 1 minute longer; transfer chops to plate and pour off any oil in skillet. (Check internal temperature of thinner chops; see note above.) Return chops to skillet, browned side up, and add glaze mixture; cook until center of chops registers 140 degrees on instant-read thermometer, 5 to 8 minutes. Remove skillet from heat; transfer chops to clean platter, tent with foil, and let rest 5 minutes.
3. When chops have rested, add any accumulated juices to skillet and set over medium heat. Simmer, whisking constantly, until glaze is thick and color of dark caramel (heatproof spatula should leave wide trail when dragged through glaze), 2 to 6 minutes. Return chops to skillet; turn to coat both sides with glaze. Transfer chops back to platter, browned side up, and spread remaining glaze over chops. Serve immediately.

Nutrition Facts : Calories 129.1, Fat 4, SaturatedFat 0.5, Sodium 386.2, Carbohydrate 20.5, Fiber 0.9, Sugar 18.2, Protein 1.3

German Glazed Pork Chops image

Provided by @MakeItYours

Number Of Ingredients 17

Glaze:
3/4 teaspoon caraway seeds
1/2 cup distilled white vinegar or 1/2 cup cider vinegar
1/3 cup light brown sugar
1/3 cup beer
2 tablespoons Dijon mustard
3 tablespoons whole grain mustard
2 teaspoons soy sauce
1 tablespoon minced fresh thyme leave
Chops:
4 boneless center-cut pork loin chops, 1/2 to 3/4 inch thick
2 tablespoons vegetable oil
2 cups bread crumbs
1/2 cup unbleached all-purpose flour
2 large eggs
1 tablespoon water
- See more at: http://www.recipezazz.com/recipe/german-glazed-pork-chops-2779#sthash.7uFVZqSx.dpuf

Steps:

Step 1
Trim fat from chops and slash t through fat and silver skin on the edges with a sharp knife, making 2 cuts about 2 inches apart in each chop (do not cut into meat of chops). Pat chops dry with paper towels; season with salt and pepper.
Step 2
Beat eggs with water; place bread crumbs on a small plate; also flour Dip chops in flour, then egg mixture, then crumbs.
Step 3
Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until smoking. Add pork to skillet and cook over medium heat until well browned, 4 - 6 minutes. Turn chops and cook 3 minutes longer; transfer chops to plate and pour off any oil in skillet.
Step 4
Return chops to skillet, browned side up, and add glaze mixture; cook until center of chops registers 140 degrees on instant-read thermometer, 5 to 6 minutes (depending on thickness).
Step 5
Remove skillet from heat; transfer chops to clean platter, tent with foil, and let rest 5 minutes. When chops have rested, add any accumulated juices to skillet and set over medium heat.
Step 6
Simmer, whisking constantly, until glaze is thick and color of dark caramel (heatproof spatula should leave wide trail when dragged through glaze), 2 to 6 minutes. DO NOT OVERCOOK.
Step 7
Return chops to skillet; turn to coat both sides with glaze. Transfer chops back to platter, and spread remaining glaze over chops. Serve immediately.