Photo: Honey Brined Pork Chops with Creole Mustard Reduction Sauce Recipe
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
Directions
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
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By dfarver
Carbondale, CO
on November 10, 2012
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I have to agree with all other reviews, the sauce is not portioned properly and the blend of Dijon and whole grain along with a touch of salt (as long as you are careful with the brine was much more tasty. The brine is a good mix but again if you don't have double cut chops it's over kill on time and amount.
With some recovery work it was not that bad, just not a good recipe to follow....
By I LUV PASTA
New Jersey
on August 22, 2011
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I made the mistake of overbrining my pork chops...I left them in the fridge for a couple days. The result was the pork chops were just oversaturated with salt. So I had to toss out the batch.
When I made it again, I was horribly disappointed with the sauce...Just like the many other reviewers, I thought the sauce was terrible. This one was definitely not a keeper...!
By bridiessong_7074914
chicago
on March 08, 2011
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The brine had too much salt in it, so the meat was salty (I only brined the chops for a few hours and the sauce was bland until I fixed it with some honey and reduced it a second time. I will not make this again.
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