This is a print preview of "Honey Brined Pork Chops With Creole Mustard Reduction Sauce" recipe.

Honey Brined Pork Chops With Creole Mustard Reduction Sauce Recipe
by Global Cookbook

Honey Brined Pork Chops With Creole Mustard Reduction Sauce
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 4

Ingredients

  • 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)

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.