Brining pork chops helps tenderize the cuts, infuses them with deep flavor, and helps them stay juicy when cooked.
Mustard Glazed Pork Chops
Yields: 4 servings
- 4 cups water
- ⅓ cup kosher salt
- ¼ cup plus 3 tablespoons firmly packed light brown sugar, divided
- 2 cups ice cubes
- 4 (1½-inch-thick) bone-in pork chops
- 2 tablespoons vegetable oil
- ½ cup thinly sliced red onion
- 4 cloves garlic, minced
- ¾ cup low-sodium chicken broth
- ¼ cup apple cider vinegar
- 3 tablespoons stone-ground mustard
- ½ teaspoon chopped fresh rosemary
- ⅛ teaspoon crushed red pepper
- Garnish: crushed red pepper, picked fresh rosemary
- In a large saucepan, combine 4 cups water, salt, and ¼ cup brown sugar; cook over medium heat, stirring frequently, until salt and sugar are dissolved, 1 to 2 minutes. Remove from heat. Add ice; stir until ice is melted and brine is cold.
- Place pork chops in a large resealable plastic bag; add cooled brine. Seal bag, pressing out as much air as possible; place bag in a 13x9-inch baking dish. Refrigerate for at least 8 hours up to 12 hours.
- Remove pork chops from bag, discarding brine. Rinse pork chops, and pat dry.
- In a 12-inch stainless-steel skillet, heat oil over medium-high heat. Add 2 pork chops; cook until golden brown, 2 to 3 minutes per side. (Reduce heat, if necessary, to prevent overbrowning.) Transfer pork chops to a large plate. Repeat with remaining 2 pork chops.
- Reduce heat to medium. Add onion and garlic to skillet; cook, stirring frequently, until softened, 2 to 3 minutes. Stir in broth, vinegar, mustard, rosemary, red pepper, and remaining 3 tablespoons brown sugar, scraping browned bits from bottom of pot. Return pork to skillet; cook, turning occasionally, until a meat thermometer inserted in thickest portion registers 145°, 10 to 15 minutes. Remove pork; let rest for 5 minutes. Cook sauce to desired thickness; spoon over pork chops. Garnish with red pepper and rosemary, if desired.