Honey And Whole Grain Mustard-Glazed Pork Chop by David Guas

This tangy, savory and sweet pork chop is so fantastic, you may never brine your chops any other way again.

(original post)

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.


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