Honey Mustard Glazed Pork Chops
These pork chops are brined, sauteed, and topped with a honey mustard glaze.
Servings 4 people
Ingredients
For the brine
- 4 bone-in pork chops 1.5 to 2 inches thick
- 2 cups vegetable broth
- ¼ cup kosher salt
- ½ cup light brown sugar
- 2 tablespoons whole black peppercorns
For the honey mustard glaze
- 3 teaspoons stone ground mustard
- 2 teaspoons apple cider vinegar
- ¼ cup honey
- ¼ cup chicken broth or stock
- ¼ teaspoon Worcestershire sauce optional
- kosher salt and freshly cracked pepper to taste
- garnish with fresh tarragon optional
Instructions
To make the brine
- 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.
Cooking the pork chops
- Start by placing about an inch or so cooking oil in the bottom of an skillet.
- 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.
Making the glaze
- Now add your chicken broth and scrap anything that stuck to the bottom of the pan.
- Add the honey, mustard, Worcestershire sauce (if using) and cider vinegar.
- Stir constantly until your glaze is nice and thick, should only take 2 to 4 minutes.
- Return the chops to the pan and coat them in the glaze. Then enjoy!