This turned out pretty delicious. I brined my bone in pork chops to start with. I think I’ll begin doing that on a regular basis for most of my meats. It made the biggest difference.
What You Need:
- 4-6oz pork chops
- Olive Oil for cooking chops in
- Water to cover chops
- 1/8 cup salt
- 1/8 cup sugar
- Bay leaf, garlic cloves, peppercorns, and any other herbs you may want
- 1/2 cup maple syrup
- 1/2 cup dijon mustard
- 2 tbsp brown sugar
- Garlic Powder, Salt, and Pepper to taste
What To Do:
- I brined the pork chops for 2 hours in the brine mix in a large glass bowl. I kept it refrigerated the entire time. Everything I read suggest brining longer, up to 8 hours.
- Remove the chops from the brine, rinse of excess seasoning from brine, and pat dry.
- Mix all marinade together. I mixed it in a bowl and poured it into a plastic bag.
- Marinade the chops for 8 hours if possible. I haven’t tried it but it would probably be good still if only marinaded for a shorter time frame.
- Heat oil over medium high heat until just starting to smoke.
- Place pork chops into pan. Sear on either side until brown, about 3 minutes.
- Once each side has started to brown, pour in remaining marinade. Let cook for a few more minutes until desired “doneness” of the pork chops. We tend to eat ours a little underdone but I cooked these a little longer and they were still tender.
- Serve hot with a little bit of the heated marinade over top.
Per pork chop with 1 tbsp of marinade: 258 Calories, 9g fat, 38g protein, 180g sodium, 3g sugar