Honey Brined Pork Chops With Creole Mustard Reduction Sauce
- 4 x bone-in pork chops - (abt 12 ounce ea)
- 1 gal hot water
- 3/4 lb kosher salt - (abt 1 3/4 c.)
- 1 1/2 c. honey
- 2 Tbsp. minced fresh thyme
- 2 Tbsp. freshly-grnd black pepper
- 1 Tbsp. grnd cloves
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. chopped shallots
- 1/2 tsp minced garlic
- 1 c. dry red wine
- 2 c. chicken stock
- 1/4 c. Creole mustard (or possibly other spicy whole-grain mustard)
- Preheat the oven to 350 degrees.
- Heat the water, salt, and honey in a stockpot. Stir to dissolve the honey and salt. Remove from the heat. Add in the thyme, pepper, and cloves, and chill till well chilled, about 2 hrs. Once cold, submerge the pork chops in the brining liquid. Marinate for 2 hrs, refrigerated.
- Remove from the refrigerator and pat the chops dry with paper towels.
- Heat a large, heavy, non-stick grill pan or possibly non-stick skillet over medium-high heat. Add in the chops in batches, as necessary, and sear on each side, about 1 minute per side. Transfer to a roasting pan or possibly baking sheet and roast till cooked through, about 18 min.
- Serve with Creole Mustard Reduction Sauce.
- For the Creole Mustard Reduction Sauce: Heat the oil a medium pot over medium-high heat. Add in the shallots and garlic, and cook, stirring, till fragrant, 1 minute. Add in the wine. Stir and bring to a boil. Reduce the heat to medium-low and simmer till reduced to a thick glaze, 18 to 20 min.
- Add in the chicken stock and Creole mustard, stir well, and bring to a simmer. Simmer for 10 min to allow the flavors to blend. Remove from the heat and cover to keep hot till ready to serve. (Makes 2 c.)
- This recipe yields 4 servings.
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