Honey Brined Pork Chops with Creole Mustard Reduction Sauce (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Ingredients:
4 bone-in pork chops, about 12 ounces each |
1 gallon warm water |
3/4 pound kosher salt, about 1 3/4 cups |
1 1/2 cups honey |
2 tablespoons chopped fresh thyme |
2 tablespoons freshly ground black pepper |
1 tablespoon ground cloves |
creole mustard reduction sauce, recipe follows |
Directions:
1. Preheat the oven to 350 degrees F.
2. Heat the water, salt, and honey in a stockpot. Stir to dissolve the honey and salt. Remove from the heat. Add the thyme, pepper, and cloves, and refrigerate until well chilled, about 2 hours. Once cool, submerge the pork chops in the brining liquid. Marinate for 2 hours, refrigerated.
3. Remove from the refrigerator and pat the chops dry with paper towels.
4. Heat a large, heavy, non-stick grill pan or non-stick skillet over medium-high heat. Add the chops in batches, as necessary, and sear on each side, about 1 minute per side. Transfer to a roasting pan or baking sheet and roast until cooked through, about 18 minutes.
5. Serve with Creole Mustard Reduction Sauce.
6. Creole Mustard Reduction Sauce:
7. 1 tablespoon olive oil
8. 1 tablespoon minced shallots
9. 1/2 teaspoon chopped garlic
10. 1 cup dry red wine
11. 2 cups chicken stock
12. 1/4 cup Creole mustard or other spicy, whole-grain mustard
13. Heat the oil a medium pot over medium-high heat. Add the shallots and garlic, and cook, stirring, until fragrant, 1 minute. Add the wine. Stir and bring to a boil. Reduce the heat to medium-low and simmer until reduced to a thick glaze, 18 to 20 minutes. Add the chicken stock and Creole mustard, stir well, and bring to a simmer. Simmer for 10 minutes to allow the flavors to blend. Remove from the heat and cover to keep warm until ready to serve.
14. Yield: 2 cups
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