German Glazed Pork Chops

Prep Time
Cook Time
Ready In

Recipe: #2779

November 19, 2011

"A great weekday meal . . . Dinner is on the table in minutes! A Cook's Illustrated recipe."

Original recipe yields 4 servings


  • Serving Size: 1 (179.7 g)
  • Calories 430.8
  • Total Fat - 22.2 g
  • Saturated Fat - 3.6 g
  • Cholesterol - 107.3 mg
  • Sodium - 388.7 mg
  • Total Carbohydrate - 47.9 g
  • Dietary Fiber - 1.5 g
  • Sugars - 15.4 g
  • Protein - 8.7 g
  • Calcium - 133.4 mg
  • Iron - 3.4 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0.3 mg

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.

Tips & Variations

No special items needed.


Derf "RIP" Forever in our Kitchen

very flavourful pork chops. I used 2 boneless chops and just made half a recipe of the glaze; I wish i had made the whole recipe of the glaze, it is quite delicious and we would have liked more; a kind of sweet and sour flavour.The timing cooked the chops perfectly. Served them with buttered potatoes and root veggies. Thanks for sharing, we enjoyed them!!

(20 Mar 2013)