Recipe courtesy of Jeff Mauro
Brown Sugar Brined Pork Chops with Maple Dijon Pan Sauce
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- Level: Easy
- Total: 3 hr 5 min (includes marinating and resting time)
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 612
- Total Fat
- 28 g
- Saturated Fat
- 10 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 3 g
- Sugar
- 36 g
- Protein
- 43 g
- Cholesterol
- 153 mg
- Sodium
- 1553 mg
There are a few secrets to a perfectly cooked pork chop. The first is a brine, and mine works every time! To achieve that perfect sear, make sure your chop is completely dry...remember, any moisture is the enemy of browning! Pair the pork with this flavor-packed pan sauce, and dinner is served.
- Level: Easy
- Total: 3 hr 5 min (includes marinating and resting time)
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 612
- Total Fat
- 28 g
- Saturated Fat
- 10 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 3 g
- Sugar
- 36 g
- Protein
- 43 g
- Cholesterol
- 153 mg
- Sodium
- 1553 mg
Ingredients
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Directions
- In a large bowl, whisk together the cold water, brown sugar, salt, fennel, garlic, rosemary, lemon zest and juice. Whisk until the sugar and salt are dissolved. Add to a resealable plastic bag with the pork chops and place in the fridge for 2 hours or up to 1 day.
- Thirty minutes before cooking, remove the pork chops from the marinade and pat dry completely with paper towels. Place on a wire rack-lined sheet pan and place back in the fridge to dry out even further. Remember, any moisture is the enemy of browning!
- Heat a large stainless steel skillet to medium-high heat. Add the avocado oil. Place the pork chops in the oil and sear without moving until golden, 4 to 5 minutes. Flip and repeat until golden brown and the interior reaches 130 to 135 degrees F, about 5 minutes. Lower the heat to low and place the pork chops on a plate; tent with foil.
- Let’s make the pan the sauce! Add the maple syrup and Dijon to the remaining bits of fond in the skillet. Whisk until combined, then immediately deglaze with the sherry. Whisk while simmering for 1 minute. Add any accumulated juices from the rested pork chops.
- Take the skillet off the heat and whisk in the cold butter. Season with salt and pepper. Pour the pan sauce over the chops and top with the chives.
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