Maple Mustard Smothered Pork Chops
Serves 4. This comfort food classic has a just a hint of sweet and sour thanks to Dijon mustard and maple syrup. From Meredith Deeds.
1/3 cup sugar
1/3 cup plus 1/2 teaspoon kosher salt, divided
4 (1-in. thick) bone-in pork chops
1/2 cup all-purpose flour
2 tablespoon vegetable oil
2 medium yellow onions, thinly sliced
2 cloves garlic, finely chopped
1/4 teaspoon black pepper
3 cup chicken stock
2 tablespoons Dijon mustard
2 tablespoon maple syrup
2 tablespoon chopped parsley
Mashed potatoes, noodles or rice
Mix 3 cups water, sugar and ¹/3 cup salt together in a large bowl until dissolved. Place pork chops in brine mixture, cover and refrigerate for at least 1 hour or up to 4 hours. Remove chops from brine and pat dry with paper towels.
Dredge the chops in the flour, shaking off the excess. Reserve the leftover flour.
Heat the oil in a large skillet or Dutch oven set over medium heat. Add the pork chops and cook until they are browned, about 4 minutes per side. Transfer to a plate. Add the onions, garlic, pepper and remaining 1/2 teaspoon salt and cook, stirring frequently, until the onions are softened and lightly browned, about 15 minutes.
Add 2 tablespoons of reserved dredging flour to the onions and cook, stirring for 1 minute. Slowly whisk in the stock, mustard and maple syrup, stirring and scraping the pan well, until the mixture has come to a boil. Reduce heat to low and simmer for 20 minutes.