Brined Pork Chops with Fennel, Apple, and Creamy Mustard Pan Sauce
Brined Pork Chops With Fennel, Apple, and Creamy Mustard Pan Sauce
Rated 3.9 stars by 7 users
Author:
Olivelle
Servings
2
Prep Time
30 minutes
Cook Time
15 minutes
Juicy pork chops are brined to perfection, making them the most tender and flavorful you’ve ever tasted! Pan-seared and basted in olive oil and butter for extra richness, these chops are paired with fresh fennel and sweet apples. A creamy mustard sauce brings everything together for an explosion of flavor you won’t be able to resist!
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Ingredients
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4 Tbsp plus ½ tsp Butcher’s Blend
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2 Bone-In Pork Chops
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2 tsps Mediterranean Rosemary Rub & Seasoning
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5 Tbsp Wild Mushroom & Sage Infused Olive Oil
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2 Tbsp Butter
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2 Whole Garlic Cloves
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4 Sprigs Fresh Tarragon
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1 Bulb Fennel, sliced thin
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½ Crisp Red Apple of Choice, sliced thin
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2 Tbsp Tarragon White Barrel Aged Balsamic
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½ cup Chicken Broth
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2 Tbsp Dijon Mustard
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1 Tbsp Heavy Cream
Directions
Dissolve Butcher’s Blend in 1 cup hot water. Add concentrated brine to a large bowl then add 3 cups of cold water. Make sure the water is not warm before adding pork chops to brine. Add pork chops to water and brine for 30 minutes up to 12 hours in the fridge.
Remove pork chops from brine and pat dry. Score fat cap on pork chops and season each pork chop with 1 tsp rub.
In a braising pan over medium high heat add 2 Tbsp olive oil, add pork chops and let cook 3-4 minutes until browned. Turn on back and sear fat cap, 3-4 minutes or until browned, then turn to uncooked side.
Add butter, 1 Tbsp oil, garlic, and tarragon sprigs. Once the butter is melted, tilt the pan towards yourself and use a spoon to baste pork chop with butter and aromatics, about 3-4 minutes or until internal temperature reaches 145F. Remove from the pan and let rest for 10 minutes. Reserve fried tarragon for garnish.
Drain excess fat from the pan and return to medium heat. Add 2 Tbsp of the remaining olive oil to the pan. Add fennel and apple, saute until softened, about 2-3 minutes.
Deglaze pan with vinegar, then add chicken stock. Bring to a simmer and let reduce by about half, 3-4 minutes . Add in mustard, cream and ½ tsp freshly ground Butcher’s Blend. Let cook for another 2 minutes or until the sauce is thick enough to coat the back of a spoon.
Serve pork chops with fennel and apples, pan sauce, and top with fried tarragon.
Recipe Note
You may notice that the Tarragon White Barrel Aged Balsamic has been discontinued. We are working on updated the ingredients in this recipe!
To prevent pork chops from curling while cooking, simply score the fat cap by placing 2-4 shallow cuts across the fat cap. This will ensure the pork chops lay flat and cooks evenly.