Honey Brined Pork Chops with Creole Mustard Reduction Sauce

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   Heat the water, salt, and honey in a stockpot.

3. 3

   Stir to dissolve the honey and salt.

4. 4

   Remove from the heat.

5. 5

   Add the thyme, pepper, and cloves, and refrigerate until well chilled, about 2 hours.

6. 6

   Once cool, submerge the pork chops in the brining liquid.

7. 7

   Marinate for 2 hours, refrigerated.

8. 8

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

9. 9

   Heat a large, heavy, non-stick grill pan or non-stick skillet over medium-high heat.

10. 10

    Add the chops in batches, as necessary, and sear on each side, about 1 minute per side.

11. 11

    Transfer to a roasting pan or baking sheet and roast until cooked through, about 18 minutes.

12. 12

    Serve with Creole Mustard Reduction Sauce.

13. 13

    Creole Mustard Reduction Sauce:

14. 14

    1 tablespoon olive oil

15. 15

    1 tablespoon minced shallots

16. 16

    1/2 teaspoon chopped garlic

17. 17

    1 cup dry red wine

18. 18

    2 cups chicken stock

19. 19

    1/4 cup Creole mustard or other spicy, whole-grain mustard

20. 20

    Heat the oil a medium pot over medium-high heat.

21. 21

    Add the shallots and garlic, and cook, stirring, until fragrant, 1 minute.

22. 22

    Add the wine.

23. 23

    Stir and bring to a boil.

24. 24

    Reduce the heat to medium-low and simmer until reduced to a thick glaze, 18 to 20 minutes.

25. 25

    Add the chicken stock and Creole mustard, stir well, and bring to a simmer.

26. 26

    Simmer for 10 minutes to allow the flavors to blend.

27. 27

    Remove from the heat and cover to keep warm until ready to serve.

* Per serving · 4 servings · Values may vary.