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Brandy Maple-Dijon Pork Loin Chops

Bring in the holiday with this soulful plate of love.

Cooking time 20 min
Preparation time Prep 2 hr
Total time Serves 2

Ingredients

  • Brine
  • 2 teaspoons flaky kosher salt
  • 2 teaspoons sugar
  • Pork Chops
  • 2 bone-in pork loin chops, at least an inch thick
  • Flaky kosher salt
  • Black pepper
  • Avocado oil, for searing
  • Brandy maple-dijon sauce
  • 2 tbsp butter
  • 1/4 tsp crushed red pepper flakes
  • 3 sprigs fresh thyme
  • 1 cup heavy cream
  • 1/3 cup maple syrup
  • 2 tbsp dijon mustard
  • 1 tsp garlic paste
  • 1 tbsp brandy
  • 1 tsp blood orange zest
  • Salt and pepper, to taste
  • Fresh parsley, for garnish
  • Baked Sweet Potato with Brown Sugar Compound Butter
  • 2 sweet potatoes
  • Olive oil
  • Maple syrup, for garnish

Ingredients

  • Brine
  • 2 teaspoons flaky kosher salt
  • 2 teaspoons sugar
  • Pork Chops
  • 2 bone-in pork loin chops, at least an inch thick
  • Flaky kosher salt
  • Black pepper
  • Avocado oil, for searing
  • Brandy maple-dijon sauce
  • 2 tbsp butter
  • 1/4 tsp crushed red pepper flakes
  • 3 sprigs fresh thyme
  • 1 cup heavy cream
  • 1/3 cup maple syrup
  • 2 tbsp dijon mustard
  • 1 tsp garlic paste
  • 1 tbsp brandy
  • 1 tsp blood orange zest
  • Salt and pepper, to taste
  • Fresh parsley, for garnish
  • Baked Sweet Potato with Brown Sugar Compound Butter
  • 2 sweet potatoes
  • Olive oil
  • Maple syrup, for garnish

Directions

  1. If your pork chops have a thick fat cap along the sides, take a small knife and slice release cuts into just the fat, about 1 inch apart. This will prevent the chops from buckling and cupping when you sear them later.

  2. In a small bowl, mix together the salt and sugar until combined. Sprinkle evenly and liberally over the pork chops and let them sit at room temperature for 1 to 2 hours, max. You may not have to use all of the sugar/salt mixture

  3. Heat about a tablespoon of avocado oil (or any high-smoke point neutral oil) over medium heat. You will notice that the brined chops have produced a bit of liquid on the surface. You do not have to pat them completely dry, as this liquid will help produce a beautiful crust. 

  4. Quickly re-season both sides of the chops with just a little flaky kosher salt and plenty of black pepper. Sear the chops for about 3 to 4 minutes per side, or until a golden brown crust forms. Sear the fat-side until it renders and also develops a crust. Remove the chops from the heat and let them rest on a plate.

  5. Clean your skillet out and set it back over medium heat.

  6. Add the butter, crushed red pepper flakes, and fresh thyme. When the butter is foamy, pour in the heavy cream. Add the maple syrup, dijon mustard, garlic paste, orange zest, and brandy and stir until smooth and combined. Bring to a simmer and allow the mixture to thicken, about 2 minutes.

  7. Add the pork chops to the sauce, plus their accumulated juices and continue to cook over medium-low heat until the pork chops reach an internal temperature of 145-160 degrees F. Allow a 3-minute rest.

  8. Garnish with fresh parsley and serve immediately.

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