Honey Brined, Creole Mustard Glazed Pork Chop

Honey Brined, Creole Mustard Glazed Pork Chop

YIELD: Makes 4-6 servings


Salt & Honey Brine

3/4 cup - Salt, kosher

1/2 cup - Honey, Wildflower or Clover

1 cup - Water, hot

3 cups - Water, cold

4 each - 12-14 ounce Pork chops, bone-in, double cut chop

Creole Mustard Glaze

1/4 cup - Creole Mustard, Zatarain's

1/4 cup - Honey, Wildflower or Clover

2 tablespoons - Water

2 tablespoons - Olive oil


Place the salt, honey, and hot water for the brine together in an 8-quart container and whisk until the salt and honey have dissolved into the water. Once mixed together, add the cold water and place all pork chops into the brine mixture. Cover, and refrigerate for six to eight hours.

Set oven to 375° F. After 6 hours, remove pork from brine and rinse under cold water, then pat dry. Combine mustard, honey and 1T. of water in a small bowl and reserve.

Place the olive oil into a large cast iron skillet or pan and heat on high, then add the chops to the hot pan, allowing to sear for two minutes on one side. Once seared, turn chops over and brush with glaze and immediately place skillet or pan directly into heated oven for at least 15-20 minutes. Internal temperature for the pork should be 155° F. Remove pan from oven, and place the chops on a cutting board with the glazed side down and allow pork to rest.

While the pork is resting, place your skillet back onto the stove on low heat. Add the remaining glaze to the pan + the 1T of remaining water. Using a wooden spoon, smoothly stir the mixture together and scrape the bottom of the skillet to incorporate the leftover bits of pork chop in the glaze. Continue stirring until the liquid thickens and becomes glaze-like, should not take long [no more than a minute or so.

Slice the chops into 5-6 slices each, place the slices onto a plate in a fan-like shape, and brush or spoon drizzle the desired amount of glaze onto the pork.

Recipe courtesy of Grill Nation: 200 Surefire Recipes, Tips and Techniques to Grill Like a Pro, (2015, Oxmoor House) by Travel Channel’s ‘American Grilled’ host and Chef/Owner of Bayou Bakery, Coffee Bar & Eatery, David Guas.