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Categories:Viewed: 0 - Published at: 5 years ago
Ingredients
- 4 bone-in pork chops, about 12 ounces each
- 1 gallon warm water
- 3/4 pound kosher salt, about 1 3/4 cups
- 1 1/2 cups honey
- 2 tablespoons chopped fresh thyme
- 2 tablespoons freshly ground black pepper
- 1 tablespoon ground cloves
- Creole Mustard Reduction Sauce, recipe follows
Method
- Preheat the oven to 350 degrees F.
- Heat the water, salt, and honey in a stockpot.
- Stir to dissolve the honey and salt.
- Remove from the heat.
- Add the thyme, pepper, and cloves, and refrigerate until well chilled, about 2 hours.
- Once cool, submerge the pork chops in the brining liquid.
- Marinate for 2 hours, refrigerated.
- Remove from the refrigerator and pat the chops dry with paper towels.
- Heat a large, heavy, non-stick grill pan or non-stick skillet over medium-high heat.
- Add the chops in batches, as necessary, and sear on each side, about 1 minute per side.
- Transfer to a roasting pan or baking sheet and roast until cooked through, about 18 minutes.
- Serve with Creole Mustard Reduction Sauce.
- Creole Mustard Reduction Sauce:
- 1 tablespoon olive oil
- 1 tablespoon minced shallots
- 1/2 teaspoon chopped garlic
- 1 cup dry red wine
- 2 cups chicken stock
- 1/4 cup Creole mustard or other spicy, whole-grain mustard
- Heat the oil a medium pot over medium-high heat.
- Add the shallots and garlic, and cook, stirring, until fragrant, 1 minute.
- Add the wine.
- Stir and bring to a boil.
- Reduce the heat to medium-low and simmer until reduced to a thick glaze, 18 to 20 minutes.
- Add the chicken stock and Creole mustard, stir well, and bring to a simmer.
- Simmer for 10 minutes to allow the flavors to blend.
- Remove from the heat and cover to keep warm until ready to serve.
- Yield: 2 cups
