Sunday, September 28, 2008

Broiled Pork Chops

2 thick-cut bone-in pork chops (approximately 1.5 to 2 inches thick)
kosher salt
brown sugar
Dijon mustard

mix 2 quarts water with 1/2 cup kosher salt and 1/3 cup brown sugar (stir until dissolved). brine pork chops in solution for 30-40 mins (40 mins max).

meanwhile prepare dijon glaze by mixing 1 tablespoon Dijon mustard with 1/4 cup brown sugar. 15 mins before cooking, preheat broiler with oven rack in middle of oven (about 12 inches from heat source).

pat pork chops dry, place on rack of foil lined cookie sheet. broil in oven for about 10-12 mins depending on thickness. turn over chops, glaze with mustard sauce, and continue cooking until pork chops are brown and reach internal temp of 145 degrees. remove from oven and let rest for 5 minutes.

NOTE: you may have to adjust broiler rack up or down to achieve browning/doneness. keep an eye on it!

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