Honey Brined Pork Chops With Creole Mustard Reduction Sauce

Directions

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.