“A home run.” That’s what our test kitchen’s testing notes say about these juicy pork chops. Try them with garlicky Green Peas and Bulgur.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I doubled the ingredients for the sauce, except for the chicken broth. I made up the difference with meat juices from the chops. Pick a good quality apple cider vinegar, not too strong. My chops were a bit tough because I overcooked them. Just served them thinly sliced with the sauce to overcome.
I made this last night and it was terrific. Next time I would:
1. Double the ingredients for the sauce.
2. Pound the chops thinner - to about half the thickness.
Served with Green Beans Amandine with Almonds and Garlic. Delish!
Very nice! I put a little too much vinegar, so be careful. Just do a taste test!
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?