Directions:
- Combine 1 1/2 cups boiling water, 3/4 cup brown sugar, 1/2 cup plus 1 tablespoon kosher salt, black pepper, allspice, cloves, and bay leaf together in a large container; stir until the sugar and salt are dissolved.
- Place celery, onion, and garlic in a blender. Add 2 cups cold water and puree until smooth. Pour celery mixture into kosher salt mixture and stir to combine. Add 1 quart of water, or more as needed, to make a total of 2 quarts of brine. Place pork chops in brine, cover, and refrigerate for 2 days.
- Combine 1/4 cup brown sugar, Dijon mustard, and cayenne pepper together in a small bowl and set glaze aside.
- Preheat oven to 325 degrees F (165 degrees C).
- Remove pork chops from brine and pat dry; discard used brine. Cut shallow slits along the sides of each pork chop, about 1/4 inch deep. Cut a crisscross pattern in the top of each pork chop, creating small 1-inch triangles.
- Heat oil in a large, oven-proof skillet over high heat. Cook chops in the hot oil until browned, about 2 minutes on each side. Brush the crisscrossed top of each pork chop with about 1 tablespoon of glaze. Insert 3 whole cloves in the top of each pork chop.
- Transfer skillet to the preheated oven and roast pork chops until golden brown and slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork chops to a plate and discard cloves.
- Using a small butane hand torch, brown the tops of the pork chops by making short passes over the tops with the flame not quite touching.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 427.85 Kcal (1791 kJ) | ||
| Calories from fat | 112.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.51g | 19% | |
|---|---|---|---|
| Cholesterol | 51.12mg | 17% | |
| Sodium | 3759.15mg | 157% | |
| Potassium | 547.77mg | 12% | |
| Total Carbs | 58.41g | 19% | |
| Sugars | 54.47g | 218% | |
| Dietary Fiber | 1.83g | 7% | |
| Protein | 21.33g | 43% | |
| Vitamin C | 2.9mg | 5% | |
| Iron | 1.6mg | 9% | |
| Calcium | 131.1mg | 13% | |
| Amount Per 100 g | |||
| Calories | 65.04 Kcal (272 kJ) | ||
| Calories from fat | 17.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.9g | 19% | |
|---|---|---|---|
| Cholesterol | 7.77mg | 17% | |
| Sodium | 571.46mg | 157% | |
| Potassium | 83.27mg | 12% | |
| Total Carbs | 8.88g | 19% | |
| Sugars | 8.28g | 218% | |
| Dietary Fiber | 0.28g | 7% | |
| Protein | 3.24g | 43% | |
| Vitamin C | 0.4mg | 5% | |
| Iron | 0.2mg | 9% | |
| Calcium | 19.9mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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