This tangy, savory and sweet pork chop is so fantastic, you may never brine your chops any other way again.
Honey And Whole Grain Mustard-Glazed Pork Chop by David Guas
Recipe created for the National Honey Board by Chef David Guas – Bayou Bakery, Coffee Bar & Eatery
Mild honey works best in the brine, but look for a stronger-flavored honey such as sourwood to add a special flavor to the honey-mustard glaze.
Makes 4 to 6 servings
½ cup kosher salt
½ cup mild honey, such as alfalfa or clover
1 cup hot water
3 cups cold water
4 boneless pork chops, 8 ounces each
1 ½ tablespoons olive oil
¼ cup whole grain mustard
¼ cup flavorful honey, such as sourwood
3 tablespoons water
To make brine, in a nonreactive container, whisk together salt, mild honey and hot water until salt dissolves; add cold water. Place pork chops in brine and refrigerate, covered, for 6 hours.
Preheat oven to 400°F. Remove pork chops from brine and pat dry. In a large cast-iron skillet, heat oil over high heat. Sear pork chops for 2 minutes on one side, turn pork chops over and place skillet in oven for 12 to 14 minutes. Remove pork chops from skillet and let rest on a cutting board while you make the glaze.
Place the same skillet over low heat. Add mustard, sourwood honey and 3 tablespoons water. Stir together with a wooden spoon, scraping sides of the skillet to incorporate leftover bits of pork chop. Continue stirring until liquid thickens and becomes glaze-like.
Slice each pork chop into 5 to 6 slices. Fan slices on a platter and spoon glaze on top.