Honey Brined Pork Chops with Creole Mustard Reduction Sauce

  1. Preheat the oven to 350 degrees F.
  2. Heat the water, salt, and honey in a stockpot.
  3. Stir to dissolve the honey and salt.
  4. Remove from the heat.
  5. Add the thyme, pepper, and cloves, and refrigerate until well chilled, about 2 hours.
  6. Once cool, submerge the pork chops in the brining liquid.
  7. Marinate for 2 hours, refrigerated.
  8. Remove from the refrigerator and pat the chops dry with paper towels.
  9. Heat a large, heavy, non-stick grill pan or non-stick skillet over medium-high heat.
  10. Add the chops in batches, as necessary, and sear on each side, about 1 minute per side.
  11. Transfer to a roasting pan or baking sheet and roast until cooked through, about 18 minutes.
  12. Serve with Creole Mustard Reduction Sauce.
  13. Creole Mustard Reduction Sauce:
  14. 1 tablespoon olive oil
  15. 1 tablespoon minced shallots
  16. 1/2 teaspoon chopped garlic
  17. 1 cup dry red wine
  18. 2 cups chicken stock
  19. 1/4 cup Creole mustard or other spicy, whole-grain mustard
  20. Heat the oil a medium pot over medium-high heat.
  21. Add the shallots and garlic, and cook, stirring, until fragrant, 1 minute.
  22. Add the wine.
  23. Stir and bring to a boil.
  24. Reduce the heat to medium-low and simmer until reduced to a thick glaze, 18 to 20 minutes.
  25. Add the chicken stock and Creole mustard, stir well, and bring to a simmer.
  26. Simmer for 10 minutes to allow the flavors to blend.
  27. Remove from the heat and cover to keep warm until ready to serve.
  28. Yield: 2 cups

pork chops, gallon, kosher salt, honey, thyme, freshly ground black pepper, ground cloves, reduction sauce

Taken from www.foodnetwork.com/recipes/emeril-lagasse/honey-brined-pork-chops-with-creole-mustard-reduction-sauce-recipe.html (may not work)

Another recipe

Switch theme