The best way to produce tender, juicy chops with a stay-put glaze is to take it slow
2 tablespoons maple syrup
1 tablespoon Dijon mustard
1 teaspoon soy sauce
1/2 teaspoon cider vinegar
1 teaspoon kosher salt
4 (6- to 8-ounce) boneless pork chops 3/4 to 1 inch thick, trimmed
2 teaspoons minced fresh parsley
1. Adjust the oven rack to the middle position and heat the oven to 275 degrees. Line a rimmed baking sheet with aluminum foil and set a wire rack in the sheet. Spray the rack with vegetable oil spray. Stir apple butter, maple syrup, mustard, soy sauce and vinegar together in a small bowl.
2. Sprinkle salt evenly over both sides of chops. Place chops on a prepared wire rack and brush 1 teaspoon of glaze on the top and sides of each chop. Roast until meat registers 135 to 137 degrees, 40 to 45 minutes.
3. Remove the sheet from the oven and heat the broiler. Brush 1 tablespoon of glaze on the top and sides of each chop. Return the sheet to the oven and broil until glaze is bubbly and slightly charred in spots, 3 to 6 minutes. Let rest for 5 minutes. Sprinkle with parsley and serve.
Recipe notes
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