Mustard Baked Pork Chops W Brie Recipes

ALTON BROWN'S 2-HOUR MUSTARD BRINE FOR PORK CHOPS OR ROAST

Steps:

• In a large plastic container with a lid, put the salt, Brown Sugar, peppercorns and mustard powder; add in the HOT vinegar and swirl to dissolve the sugar and salt completely.
• Let the mixture stand for 20 minutes at room temperature to develop flavor.
• Add in the ice cubes and shake to melt most of the ice.
• Add in the pork chops, making certain that the meat is completely covered with the brine.
• Cover with lid and refrigerate for 2 hours (NO MORE than 2 hours!).
• Rinse the pork well under cold water before cooking.
• Cook as desired.

MUSTARD-CRUSTED PORK CHOPS

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking dish.
• In a medium bowl mix together melted butter, chopped parsley, garlic powder or fresh minced garlic and 4 tablespoons (1/4 cup) prepared mustard; mix in fresh breadcrumbs.
• Spread the remaining 2 tablespoons mustard on both sides of pork chops (if desired you can slightly more than 2 tablespoons to spread on the chops) then season with salt and pepper.
• Arrange in roasting pan.
• Press about 1/4-cup of the breadcrumb mixture on top of each chop.
• Bake pork chops until cooked through (about 30-35 minutes).
• Preheat the broiler.
• Broil the pork chops (crust side-up) until golden brown, about 2 minutes (watch closely, they will burn easily!).
• Serve immediately.

MUSTARD BAKED PORK CHOPS

Steps:

• Preheat oven to 375 degrees.
• Sprinkle chops with salt, pepper and chopped garlic. Spread with mustard on both sides and dredge in flour. Brown in combination butter/olive oil. Drain on paper towel and place in baking dish. Cover with sliced onion, mix Worcestershire and water together and pour over all. Cover tightly with foil and bake for 1 hour or until very tender.

BRIE SMOTHERED PORK CHOPS

Steps:

• For the brine and pork chops: Combine 2 cups water, brown sugar, vinegar, 2 tablespoons salt, garlic, peppercorns, thyme, mustard powder and red pepper flakes in a large saucepan and set over high heat. Bring to a simmer and stir until the sugar has dissolved. Remove from the heat and add the ice cubes to bring down the temperature. Once cooled and the ice cubes have dissolved, add to a resealable plastic container (or a plastic bag) and add the pork chops. Place in the fridge for 1 hour.
• Tie each pork chop around the perimeter with a piece of kitchen twine. This will help the chop retain a nice, round shape while cooking.
• Preheat the oven to 350 degrees F.
• Remove the chops from the brine and pat dry with some paper towels (removing the excess moisture on the surface allows the pork chop to sear and caramelize). Sprinkle lightly with salt and pepper. Set a large cast-iron skillet over high heat. Coat the pan with oil and when the oil starts to smoke, add the pork chops to the pan. Cook over high heat until well browned, 8 to 10 minutes. Turn the chops over and reduce the heat slightly to allow the chops to cook through. Cook on the second side until golden brown, about 8 minutes. When done, remove the pork chops from the skillet and place onto a sheet tray. Divide the slices of the Brie between the chops and layer evenly on each so they are covered well. Place the sheet tray into the oven and cook until the Brie is just melted and the pork has cooked to 140 to 145 degrees F. Remove from the oven and transfer the chops to a plate to rest.
• For the pan sauce: Meanwhile, place the skillet back over medium-high heat. Add a drizzle of olive oil and then add the apples and onions. Saute for 4 to 5 minutes, and then add the Calvados. Allow the alcohol to cook off (you can flambe at this stage if desired by igniting the Calvados in the pan). Once the Calvados has reduced, add the stock and simmer. Season with some salt and pepper. Allow to reduce for 2 to 3 minutes, and then remove from the heat and swirl in the cold butter cubes. This will thicken the sauce and give it a nice sheen. Serve the Brie-topped pork chops with the sauce.