GERMAN GLAZED PORK CHOPS

German Glazed Pork Chops image

Provided by @MakeItYours

Number Of Ingredients 17

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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.