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“From America's Test Kitchen "Cooking for Two 2011."”

Ingredients Nutrition


  1. In a small bowl, whisk together apple juice, brown sugar, vinegar, mustard, hot sauce and garlic. Set aside.
  2. Pat chops dry. Cut two slits in the fat on the edge of each chop. The slits should be about 2" apart, and about 1/8" deep (just barely cut into the meat layer). Rub both sides of each chop with oil, then season with salt and pepper. Sprinkle one side of each chop with half the sugar.
  3. Place a 10" non-stick skillet (with a tight lid) over medium heat. Place the chops in the pan, sugar side down. Cook slowly until lightly browned, 10-12 minutes.
  4. Turn the chops over and add the sauce. Cover and cook 8-10 minutes, until an instant-read thermometer reads 140-145°F.
  5. Transfer chops to a plate and tent with foil. Let rest until internal temperature is 150°F, about 5 minutes.
  6. Meanwhile, turn the heat under the sauce to high. Cook until thick and syrupy. When chops reach final temperature, place in skilet, turning to coat both sides with glaze. Serve promptly.

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