Honey Brined Pork Chops With Creole Mustard Reduction Sauce

Recipe Ingredients

4		Bone-in pork chops - (abt 12 oz ea)
1		Warm water
3/4 lb	340g / 11oz	Kosher salt - (abt 1 3/4 cups)
1 1/2 cups	355ml	Honey
2 tablespoons	30ml	Chopped fresh thyme
2 tablespoons	30ml	Freshly-ground black pepper
1 tablespoon	15ml	Ground cloves
		Creole Mustard Reduction Sauce
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Minced shallots
1/2 teaspoon	2.5ml	Chopped garlic
1 cup	237ml	Dry red wine
2 cups	474ml	Chicken stock
1/4 cup	59ml	Creole mustard
		= (or other spicy whole-grain mustard)

Recipe Instructions

Preheat the oven to 350 degrees.

Heat the water, salt, and honey in a stockpot. Stir to dissolve the honey and salt. Remove from the heat. Add the thyme, pepper, and cloves, and refrigerate until well chilled, about 2 hours. Once cool, submerge the pork chops in the brining liquid. Marinate for 2 hours, refrigerated.

Remove from the refrigerator and pat the chops dry with paper towels.

Heat a large, heavy, non-stick grill pan or non-stick skillet over medium-high heat. Add the chops in batches, as necessary, and sear on each side, about 1 minute per side. Transfer to a roasting pan or baking sheet and roast until cooked through, about 18 minutes.

Serve with Creole Mustard Reduction Sauce.

For the Creole Mustard Reduction Sauce: Heat the oil a medium pot over medium-high heat. Add the shallots and garlic, and cook, stirring, until fragrant, 1 minute. Add the wine. Stir and bring to a boil. Reduce the heat to medium-low and simmer until reduced to a thick glaze, 18 to 20 minutes.

Add the chicken stock and Creole mustard, stir well, and bring to a simmer. Simmer for 10 minutes to allow the flavors to blend. Remove from the heat and cover to keep warm until ready to serve. (Makes 2 cups)

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2D10) - from the TV FOOD NETWORK

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