Braciole di maiale allo zucchero di canna

Ingredienti

• 1.5 lbs. pork chops (room temperature, boneless or bone-in)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• 1/4 cup packed brown sugar
• 3 tablespoons soy sauce (or coconut aminos)
• 1 tablespoon Dijon mustard (or any mustard you enjoy)
• 3 cloves garlic (minced)

Preparazione

1. 1

   Pat the room-temperature pork chops with a few paper towels on all sides to dry them. Season lightly with salt and pepper on both sides. Heat the oil in a skillet over medium-high heat. Add the pork chops and sear them for 3-4 minutes per side, until they are lightly browned and release easily from the skillet. Remove the pork chops and set them aside on a plate.

2. 2

   Lower the heat to medium, then add the minced garlic, brown sugar, mustard, and soy sauce. Sauté until the mixture simmers, using a wooden spoon to scrape the brown bits from the bottom of the pan.

3. 3

   Add the pork chops back to the skillet. Allow the sauce to simmer as the pork cooks for another 5-7 minutes, depending on the thickness and type of pork chops. (Bone-in chops may take longer). Stop a few times to spoon the brown sugar glaze over the pork chops. When the pork chops are cooked to an internal temperature of 145°F (63°C), remove them from the pan and allow them to rest for at least 3 minutes.Spoon the glaze from the pan over the pork chops and serve right away.