Honey and Whole Grain Mustard-Glazed Pork Chop

Honey and Whole Grain Mustard-Glazed Pork Chop

YIELD: 4-6 servings


1/2 cup - kosher salt

1/2 cup - mild honey

1 cup - hot water

3 cups - cold water

4 - boneless pork chops, 8 oz. each

1-1/2 Tablespoons - olive oil

1/4 cup - whole grain mustard

1/4 cup - flavorful honey, such as Sourwood

3 Tablespoons - water


To make brine, in a nonreactive container, whisk together salt, mild honey and hot water until salt dissolves; add cold water. Place pork chops in brine and refrigerate, covered, for 6 hours.

Preheat oven to 400°F. Remove pork chops from brine and pat dry. In a large cast-iron skillet, heat oil over high heat. Sear pork chops for 2 minutes on one side, turn pork chops over and place skillet in oven for 12-14 minutes. Remove pork chops from skillet and let rest on a cutting board while you make the glaze.

Place the same skillet over low heat. Add mustard, sourwood honey and 3 tablespoons water. Stir together with a wooden spoon, scraping sides of the skillet to incorporate leftover bits of pork chop. Continue stirring until liquid thickens and becomes glaze-like.

Slice each pork chop into 5-6 slices. Fan slices on a platter and spoon glaze on top.


Mild honey works best in the brine, but look for a stronger flavored honey such as sourwood to add a special flavor to the honey-mustard glaze.