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Pork Chops in Rosemary-Mustard Cream Sauce
Total 4 hours and 50 minutes (includes brining and resting times)
Active 40 mins
Makes 4 servings
I remember a pork chop recipe from my childhood that my mother cooked often. She simmered the chops in cream with sprigs of fresh rosemary, filling our kitchen with an incredible aroma. This recipe was inspired by those moments, adding in a couple tricks of my own. I start by brining the pork chops to keep them nice and juicy through the cooking process, then removing them from the simmering sauce when they are just done, to keep them from overcooking. The wet brine used here works well for any quick-cooking leaner meat. Essentially, the recipe creates a brine concentrate to quickly dissolve the salt and sugar so it can be cooled quickly by combining it with cold water and ice.
Ingredients
  • Brine
    • 1/4 cup kosher salt
    • 1/4 cup packed light brown sugar
    • 1 tablespoon Dijon mustard
    • 2 cloves garlic
    • 1 bay leaf
    • 1 rosemary sprig
    • 1 cup ice
  • Pork Chops
    • 4 bone-in pork chops, cut 1- to 1 1/2-inches-thick
    • 2 tablespoons grapeseed oil or other high-temperature cooking oil
    • 1 cup thinly sliced onion
    • 4 cloves garlic, thinly sliced
    • 1/2 cup dry white wine
    • 1/2 cup heavy cream
    • 1/2 cup chicken stock or low-sodium chicken broth
    • 2 tablespoons Dijon mustard
    • 3 rosemary sprigs
    • Kosher salt and freshly ground black pepper
    Directions
    1. Make the brine: Combine the salt, brown sugar, mustard, garlic, bay leaf, rosemary, and 1 cup cold water in a 4-quart saucepan. Heat over medium heat, stirring occasionally, until the sugar and salt are dissolved. Combine the ice with 2 cups cold water in a large heatproof bowl. Add the mixture from the saucepan and stir until the ice melts. It is important for the brine to be cool before adding the pork chops.
    2. Prepare the pork chops: Combine the pork chops with the brine in a large resealable bag (or a baking dish shallow enough for the pork chops to be submerged). Seal well. Brine for 4 to 12 hours in the refrigerator. Remove the chops and let them sit uncovered on a plate in the refrigerator for about 30 minutes or until ready to cook. This dries the pork chops, resulting in a better sear.
    3. Heat the oil in a large skillet over medium-high heat. Add the chops and cook quickly to brown on both sides, but do not cook through, 1 to 2 minutes per side. Remove the chops and set aside.
    4. Add the onion to the skillet and cook over medium-high heat, using the liquid released from the onion to scrape up the brown bits from the pork, until tender and translucent, 5 to 8 minutes. Add the garlic to one side of the skillet and cook, stirring, until fragrant, being careful not to let it burn, 1 to 2 minutes. Add the wine and simmer until reduced by half, 5 to 8 minutes. Add the cream, stock, mustard, rosemary, and a pinch of pepper; bring up to a simmer, whisking until combined. Nestle the pork chops in the liquid and continue to simmer until the pork chops reach 145°F (make sure to insert the thermometer probe into the thickest part of the chop).
    5. Remove the chops from the pan and let rest; the temperature of the pork will continue to carry over to 150°F.
    6. Meanwhile, cook the sauce further, stirring constantly, until it reaches a thick sauce consistency, 3 to 5 minutes. To serve, plate the pork chops and spoon the sauce and onions over the top.