Honey Brined Pork Chops With Creole Mustard Reduction Sauce

By á-170456

Ingredients

• CREOLE MUSTARD REDUCTION SAUCE:
• 4 bone-in pork chops - (abt 12 oz ea)
• 1 gallon warm water
• 3/4 pound kosher salt - (abt 1 3/4 cups)
• 1 1/2 cups honey
• 2 tablespoons chopped fresh thyme
• 2 tablespoons freshly-ground black pepper
• 1 tablespoon ground cloves
• 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)

Details

Servings 4

Preparation

Step 1

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 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.

For the Creole Mustard Reduction Sauce: 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. (Makes 2 cups)

This recipe yields 4 servings.