flavor better if made a day in advance

If your chops are on the thinner side, check their internal temperature after the initial sear. If they are already at the 140-degree mark, remove them from the skillet and allow them to rest, tented with foil, for 5 minutes, then add the platter juices and glaze ingredients to the skillet and proceed with step 3. If your chops are closer to 1 inch thick, you may need to increase the simmering time in step 2.

easy!

Don’t over bake these, if anything, under bake them a bit – they will continue baking outside the oven for a few minutes. You want an interior that is moist and tender – not dry. Also, be sure to cut big enough holes in the center of your doughnuts – too small and they will bake entirely shut. Remember they rise, and they rise even more when they are baking. These really need to be made-to-order, but you can make and shape the dough the night before if you want to serve them for brunch. Instructions: after shaping, place doughnuts on baking sheet, cover and place in the refrigerator overnight. Pull them out an hour before baking, and let rise in a warm place before baking.

Calories: 45; Fat: 1.5g; Sodium: 55mg; Carbs: 6.5g; Fiber: 0g; Sugars: 0.5g; Protein: 1.5g

Although you can substitute natural cocoa for Dutch-processed, the cake won’t rise as high. If you don’t have baking spray with flour, mix 1 tablespoon butter with 1 tablespoon cocoa into a paste and brush inside the pan.