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