Sink Your Teeth Into Sweet and Savory Caramelized Pork Chops

Forget dry, bland pork chops. It's time to experience melt-in-your-mouth, caramelized pork chop perfection! These chops take a little extra time since they're cooked low and slow, but it's so worth it. Bone-in rib chops are seared then simmered in an apple cider and brown sugar sauce until ultra tender and infused with flavor. As the sauce reduces down, it forms the most incredible, sticky sweet and salty crust that these chops become famous for. Make this your new favorite way to do pork chops!

Thick Bone-In Chops Are Best

For the juiciest results, go for 2-inch thick bone-in rib pork chops. The bone adds flavor and the thickness prevents overcooking. Aim for about 1 pound of chops total for 4 servings.

Why So Thick?

Thinner chops will overcook and dry out with the long braising time. The thickness is crucial for keeping them tender.

Season The Chops Lightly

A simple seasoning of salt, pepper and paprika is all you need for these flavorful chops. Resist over-seasoning since the sauce will provide most of the flavor. Just a light coat before searing.

Trust The Sauce

Let the sweet and savory sauce be the star. All the chops need is a little seasoning boost before searing.

Sear The Chops First

Get a nice brown sear on the chops in a little oil over medium-high heat, about 2-3 minutes per side. This caramelization is key for building deep flavor. Don't rush it!

Browning = Flavor

Wait for those good browned bits to form before turning. Slow down and let it happen for maximum caramelized flavor.

Simmer Low and Slow In Sauce

After searing, remove the chops and make the sweet and savory sauce right in the pan with apple cider, brown sugar, spices and broth. Nestle the chops back in, cover and simmer gently until super tender, about 1 hour.

Let The Sauce Do Its Thing

Have patience as the sauce works its magic to transform those chops into caramelized perfection. Low and slow is key here.

Rest and Serve with Crispy Roasted Veggies

Once cooked, transfer chops to a plate to rest for 10 minutes before serving. The juices will redistribute through the meat. Serve over your favorite crispy roasted vegetables like Brussels sprouts, broccoli, or asparagus.

Don't Forget to Rest!

Letting the chops rest after all that simmering is crucial for juiciness. Have patience!

Let's Review the Steps

To make these sensational sweet and savory caramelized pork chops, just remember:

1. Choose nice thick bone-in rib chops, about 2 inches.

2. Season lightly then sear well on both sides.

3. Simmer low and slow in the sweet cider sauce for 1 hour.

4. Allow chops to rest before slicing and serving.

Top 5 Caramelized Pork Chop Questions

Can I use boneless chops instead?

You can, but bone-in have much better flavor. Reduce cooking time with boneless.

What sauce ingredients can I swap?

Use any sweet juice like pineapple, orange, or pomegranate instead of cider. Granulated sugar for brown.

Do I really need to let them rest?

Resting is crucial for moistness after braising. Skipping it will dry them out.

Can I make the sauce ahead of time?

Yes, prepare the sauce ingredients in advance then simmer with chops right before serving.

How should these chops be reheated?

Reheat gently in the sauce or juices, adding extra liquid if needed. Avoid dry heat.

In Summary

Remember, good things come to those who wait. Be patient through the long simmer to allow the sauce to work its magic transforming ordinary chops into extraordinary caramelized pork chop perfection. Your taste buds will thank you!