The other day I got the Niman Ranch Cookbook from my local library. I was looking at the recipes, when I spotted one for cider-glazed pork chops and thought that would be a great fall meal. I then was looking for something to make for dinner on this summer night, I remembered I had pork chops in the fridge. So I thought, why not try out a different glaze on some pork chops. So after reading a few recipes, I created this recipe for honey-mustard glazed pork chops.
Whenever I cook pork with a dry heat method I always brine it first. This makes the interior of the meat both juicy and flavorful. The brine is basically the same one that Alton Brown used on an episode of Good Eats to make a slow cooked pork dish. It is also the same brine I use when making a pork loin roast.
Ingredients for the Brine
4 bone-in pork chops
2 cups vegetable broth
1/4 cup kosher salt
1/2 cup light brown sugar
2 tablespoons whole black peppercorns
Combine all the ingredients into a saucepan over high heat. Cook until the salt and sugar are dissolved. Then remove from the heat and add about 1 pound of ice to cool the brine down. Give it a good stir and set it aside. Now take your chops and place them in a gallon sized plastic bag and dump the brine into the bag. Seal the bag well, place it in a container just in case the bag leaks, and place it into the refrigerator for 1-2 hours. Even just an hour will make a difference.
Ingredients for the Glaze
olive oil or canola oil
freshly ground black pepper
2 teaspoons apple cider vinegar
2 teaspoons Dijon mustard
1/4 cup honey
1/4 cup chicken broth or stock
Start by placing about an inch or so of canola or olive oil (not extra virgin) in the bottom of an electric skillet (or you can use a skillet on the stovetop). I turn my electric skillet to 300 degrees (about medium high on the stovetop). In the mean time, remove the chops from the brine and pat them dry. Season them with black pepper and kosher salt. When your skillet is ready, place them in, so that they do not touch each other. Cook for 4-5 minutes until the chops are golden brown, then flip and cook for another 4-5 minutes until the other side is brown. Remove the chops from the skillet.
Now add your chicken broth and scrap anything that stuck to the bottom of the pan. Then add the honey, mustard, and cider vinegar. Stir constantly until your glaze is nice and thick, should only take a minute or two. Return the chops to the pan and coat them in the glaze. Then enjoy! If you have leftovers eat them within 1 days as pork does not last long in the fridge after being cooked.