This glaze sets the tone as soon as the brown sugar hits the hot pan. A scent of caramel mixed with mustard and toasted soy spreads through the kitchen—and everyone turns around. Thirty minutes, one single pan.
The surface of the chops is glazed a deep amber brown, almost like a caramel that decided to become a sauce. It shines. The edges are slightly crispy where the heat has done its job, and the meat underneath stays tender—you can tell just by how easily it pulls away from the bone. The aroma mixes cooked sugar, mustard, and a light hint of toasted soy. It’s exactly what you’re looking for.
Continue on the next page:
