Mustard Brined Pork

Growing up we used to eat a lot of pork. I especially like it with a mustard sauce. It is something I don’t find in the U.S. very often, so it was something I wanted to share as I really enjoy it.

After working through a couple of recipes, this is one that I landed on. It is a modern take on what I used to eat. The brine really helps the flavors penetrate the pork all the way through. The flavor is tangy and sweet. I find this really delicious! Give it a try and let me know what you think.

Ingredients

  • Mustard Brine
  • 2 Tbsp kosher salt

  • 2 cups water

  • 1/4 cup light brown sugar, packed

  • 2 Tbsp gray poupon

  • 4 cloves garlic, peeled and smashed

  • 1/2 Tbsp ground thyme

  • 2 cups ice cubes, heaping

  • Pork
  • 4 bone-in pork chops, 1 inch thick (about 2 1/2 lbs)

  • Glaze
  • 1 Tbsp extra virgin olive oil

  • 2 1/2 Tbsp Gray Poupon

  • 1/4 cup light brown sugar, packed

  • 2 Tbsp rice vinegar

  • 1/4 tsp black pepper

Directions

  • Preparing the Brine and Pork
  • In a saucepan mix all the brine ingredients except the ice and bring to a rolling boil.
  • Once to a rolling boil, remove the saucepan from heat and add the ice to cool the brine. (This is to add extra liquid to the mixture while cooling the brine so it doesn’t cook the pork.)
  • In a high rimmed pan, lay out the pork chops flat and cover with the brine liquid.
  • Cover with plastic wrap and place in the fridge for 12 hours.
  • Preparing the Glaze
  • Mix all glaze ingredients in a bowl and mix well.
  • Cooking the Pork
  • Pre-heat sous-vide to 149-degree Fahrenheit. (I suck at grilling, but if you have a grill you can just grill them)
  • Remove the pork from the brine, pat dry and place in a zip lock bag.
  • Cook in the Sous-vide for 1 hour
  • After cooked, I heat up my grill pan to finish them.
  • To finish them glaze one side and place it the grill pan. Sear each side for 30 seconds to 1 minute on very high heat. Glazing each side. Then Enjoy!

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