• Honey Brined Pork Chops With Creole Mustard Reduction Sauce

    0 votes


    • 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)


    1. Preheat the oven to 350 degrees.
    2. 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.
    3. Remove from the refrigerator and pat the chops dry with paper towels.
    4. 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.
    5. Serve with Creole Mustard Reduction Sauce.
    6. 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.
    7. 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.)
    8. This recipe yields 4 servings.

    Similar Recipes

    Leave a review or comment