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Pan Seared Pork Chops with Dijon Herb Glaze

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February 11, 2020

Brine (for 8 pork chops)
2 qts water
1 cup salt
¾ cup brown sugar
2 TBSP black peppercorn
10 sprigs thyme
4 bay leaves
8 cloves garlic, smashed
2 apples, halved
4 qts ice cubes

Pork Chops
2 quarts brine
4 8-10 Oz pork chops, 1” bone-in
2 TBSP canola oil
1 TBSP salt
2 tsp cracked black pepper
2 TBSP butter
2 cloves garlic, sliced
1 shallot, small diced
½ cup white wine
1 cup chicken stock
2 cups arugula

½ cup pan juices, from “pan-seared pork chops”
½ cup cream
¼ cup dijon mustard
¼ cup parsley, picked and chopped
2 TBSP chives, sliced thin

Combine the water, salt, brown sugar, peppercorn, thyme, garlic, and apples in a pot and bring the mixture to a boil over medium heat. Stir it occasionally to ensure that the sugar fully dissolves. Place the ice into a large container. Once the brine reaches a boil, strain it out into the ice cubes and stir it until the ice has melted and the brine is completely cool.

Soak the pork chops in the cold brine for at least 5 hours, or up to overnight covered in the refrigerator. Remove them from the brine and dry them in a towel for 10 minutes at room temperature to remove any excess moisture and temper the meat.
Heat the oil in a large heavy skillet. Season the pork chops with the salt and pepper. Once the first wisp of smoke appears from the oil place the chops in the pan, pressing down on them for a few seconds to ensure the entire surface begins to sear. Let them cook for 4-5 minutes without moving them, or until the entire surface is golden brown and crispy. Using tongs, place the chops on their side with the fat cap facing downwards. Cook them like this until all of the fat has fully rendered and caramelized. Flip the chops onto the un-seared side and add the butter, garlic, and shallots. Cook them for 3 more minutes, basting occasionally, then add the wine to deglaze the pan. Add the stock and bring the pan to a simmer for 10 more minutes, or until pork has reached an internal temperature of 125F. Remove the pork from the pan and set it aside to rest. Return the pan to a boil to begin the dijon-herb glaze, and when it is ready serve the pork chops over the arugula with the glaze on top.

Bring pan juices to a boil, and reduce the mixture until only ½ cup remains. Add the cream and simmer the sauce for 1-2 more minutes, or until it thickens. Stir in the dijon, parsley, and chives and turn off the heat. Spoon the glaze over the pork and serve immediately.