This recipe is not for the faint of heart! It certainly is not an extremely difficult dish to make, but between the pork, butter, and wine it is certainly rich. But it’s perfect for a Saturday night when you want to treat yourself to a little something special, with someone special! The sear on the meat is the most important part…a good sear really brings out the flavor of the pork and takes what can be a blase cut of meat to a whole new level.
- 2 bone in pork chops, each about 1 inch thick
- 1/2 cup rock salt
- 1/2 cup sugar
- 2 tablespoons unsalted butter, divided
- 1 green onion
- 3/4 cup Chardonnay
- 2 tablespoons Dijon mustard
In a medium-sized bowl, dissolve rock salt and sugar in 6 cups of water to create a brine. Rinse pork chops and place in brine. Brine pork chops overnight, or at least six hours.
Melt 1 tablespoon of the butter in a 12 inch skillet over medium high heat. Swirl skillet occasionally until butter browns and just begins to smoke. Using tongs, lift pork chops from brine individually, allowing excess brine to drip off meat. Place pork chops in skillet, boney sides toward the center. Saute until brown on one side, about three minutes. Turn chops with tongs and sautéed until browned on the other side, about three more minutes.
Reduce heat to medium, cover and cook chops 4 more minutes.
Turn chops (last time, I promise!) and cook for a final four minutes. Transfer chops to a plate and cover with foil while preparing the sauce.
Confession: Don’t feel like you need to rush through the sauce preparation. All meat needs to rest, and those porkchops will be very happy to just be left alone for at least 10-15 minutes. This doesn’t’ mean that you should start texting your friends or doing laundry, but you are able to take your time without feeling pressured that your meat is getting cold.
Return skillet to medium heat and add the final tablespoon of butter. Once butter has melted, add green onion and saute until softened, about 1 minute.
Add wine to skillet. Using a slotted spatula, scrape all the super delicious browned bits from the bottom of the skillet (they will dissolve into the buttery wine mixture). Boil sauce until reduced by half.
Confession: This is the Chardonnay I am using for this dish. I prefer to cook with a buttery Chardonnay as opposed to a sweet Chardonnay. The flavor is just more fitting for the dish
Add Dijon and any juices that have accumulated from around the resting pork chops. Season with salt (I didn’t feel it needed any more salt) and lots of black pepper.
Serve the pork chops drizzled with the sauce.
I love this dish accompanied with a wilted spinach salad and lots of bread!