Pickled And Smothered Pork Chops

• 4 bone-in center-cut pastured pork chops (about 1 1/2 pounds), each 3/4-inch thick
• 2 cups pickle juice
• 2 tablespoons extra virgin olive oil, plus more for the pork chops
• 3 onions, thinly sliced
• 1/2 teaspoon fine sea salt, plus more if needed
• 1/2 teaspoon unrefined brown sugar
• splash of white wine
• 2 teaspoons juiced-up mustard (recipe below)
• 1/2 teaspoon ground caraway seeds
• 1/4 cup creme fraiche, plus more for serving
• 1 tablespoon cultured butter
• freshly ground black pepper
• dill pickle spears, optional
• 1/4 cup yellow mustard seeds
• 1/4 cup brown mustard seeds
• 1/2 teaspoon ground turmeric
• 1/2 cup pickle juice
• 1 tablespoon maple syrup or unpasteurized honey

1. Pulse the yellow and brown mustard seeds in a blender until coarsely ground.
2. Add the turmeric, pickle juice and maple syrup to the blender and blend until smooth, or with some mustard seed bits remaining if you like your mustard coarse-grained, adding a little water or more pickle juice, if you have it, if the mixture is too thick.
3. Transfer to a jar, cover tightly and leave in a cool place away from sunlight for 3 or 4 days, depending on the season and kitchen temperature.
4. The aroma and consistency of the mustard won't really change, but know that the good bacteria are doing their job of infusing the mustard with probiotics just the same.
5. Transfer to the refrigerator and refrigerate for at least 2 days before using; this allows the flavors to settle and the pungent mustard bite to mellow.
6. The longer you keep it, the more it will mellow.
7. It will keep for about 6 months in the refrigerator.

center, pickle juice, extra virgin olive oil, onions, salt, brown sugar, white wine, ground caraway seeds, creme fraiche, butter, freshly ground black pepper, dill pickle, yellow mustard seeds, brown mustard seeds, ground turmeric, pickle juice, maple syrup

Taken from www.foodrepublic.com/recipes/pickled-and-smothered-pork-chops-recipe/ (may not work)