• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Simply So Good

  • Home
  • About
  • Recipes
  • Contact
You are here: Home / Recipes / Entrées / Brined Pork Chops with Dijon Fig Glaze

Brined Pork Chops with Dijon Fig Glaze

February 11, 2017 Updated September 4, 2019 6 Comments

26 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe
 

I married a carnivore.  He didn’t.  I’m perfectly content being vegetarian, but I can’t convert him.
When I do cook meat, I want it to be free of antibiotic, hormone and GMO free.  I was so excited when I came across a site called Butcher Box (this is not a sponsored post).

This is what excited me:

  • Each meat portion was individually wrapped, which means I only have to thaw enough for my husband.
  • Delivered to my door once a month!
  • Grass fed beef that life on pasture.
  • Antibiotic, hormone, and GMO free.
  • I receive cuts of meat that I could never find in Utah, which makes it fun to cook something new.
  • Free range organic chickens.

 

You can check out their site if you would like to read more about them.

 

 
In my first box I received pork chops.  Something that I haven’t cooked in years.  My husband was so excited.  I hope you enjoy this quick and simple recipe that I created for him.
 
The pork is first brined.  Soaking the pork in a brine not only adds flavor but makes it incredibly juicy.  Brining is a wonderful way to get succulence out of any lean meat.  This step can be skipped, but I highly recommend it.  You will just need to think ahead.
 
 
 
 
 
For the brine you will need:
4 cups water
2 tablespoons kosher salt
2 tablespoons coconut sugar, or brown sugar
zest from one orange
4 garlic cloves, smashed
1 teaspoon black peppercorns
1 teaspoon whole allspice berries
1 sprig fresh rosemary
3-4 sprigs fresh thyme
2 pork chops
 
 
 
For the fig glaze:
1/2 cup white wine
1/2 cup chicken stock
1/2 tablespoon grainy Dijon mustard
1 tablespoon fig jam
1 teaspoon apple cider vinegar (not pictured, whoops)
1 tablespoon unsalted butter, optional
 
 
 

In small sauce pan add 2 cups water, salt, and coconut sugar.  Bring to a simmer and stir until salt and sugar is dissolved.

Pour the hot mixture into a dish or other brining container and add the remaining 2 cups cold water.

Add the orange zest and other brining herbs and spices.

Cool Completely.

Add pork chops to the cooled brine.

 

Cover and refrigerate.  Allow the pork chops to brine for at least 4 hours.  Because these pork chops are thin cut, I only brined for 4 hours.  If  they were a very thick cut, I would brine overnight.

 

When ready to cook, remove pork from the brine.  Dry the meat with a paper towel and allow to drain while you heat the pan.

Place a large skillet the the oven and preheat to 400 degrees.

Once the skillet has preheated in the oven, carefully remove and place on a cook top over medium-high heat.

Add about a tablespoon of olive oil or coconut oil.  Add pork chops to the hot pan.

Once they have browned, turn them over and brown the other side.

Return the skillet and pork chops back into the 400 degree oven and cook for about 6 minutes for thin cut about 12-15 minutes for a 2-inch thick chop.

Remove skillet from oven and remove pork chops to a plate and tent with foil.

Add 1/2 cup white wine to the pan.  Bring to a simmer while scraping all those wonderful bits from the bottom of the pan.  Reduce slightly then add 1/2 cup chicken stock.  Reduce by half.

Stir in 1 tablespoon fig jam and 1/2 tablespoon grainy Dijon. Stir until the jam has melted.  Add 1 teaspoon apple cider vinegar just to give it a little splash of flavor.

 
Turn heat off and stir in butter, if you’d like a richer and slightly thicker glaze.  This is optional, but delish.
 
Pour glaze over pork chops and serve.  This cooking process should take less than 15 minutes.  This is a quick and easy meal.  After the brining, of course.
 
 
The Carnivore likes potatoes on the side.  I like a big bunch of steamed broccolini.
 
 
4.5 from 2 votes
Print

Brined Pork Chops with Dijon Fig Glaze for Two

Brining keeps the pork moist, which is often tricky to do. The glaze really takes the meal up a level.

Course Main Course
Cuisine American
Keyword brined pork chops, maple dijon glaze, pork chops with maple dijon glaze
Prep Time 10 minutes
Cook Time 20 minutes
Brine 4 hours
Total Time 30 minutes
Servings 2 servings
Calories 476 kcal
Author Janet Barton

Ingredients

Brine:

  • 4 cups water
  • 2 tablespoons kosher salt
  • 2 tablespoons coconut sugar or brown sugar
  • zest from one orange
  • 4 garlic cloves smashed
  • 1 teaspoon black peppercorns
  • 1 teaspoon whole allspice berries
  • 1 sprig fresh rosemary
  • 3-4 sprigs fresh thyme
  • 2 pork chops
  • 1 tablespoon olive oil or coconut oil

Glaze:

  • 1/2 cup white wine
  • 1/2 cup chicken stock
  • 1/2 tablespoon grainy Dijon mustard
  • 1 tablespoon fig jam
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon unsalted butter optional

Instructions

  1. In a small saucepan add 2 cups water, salt, and coconut sugar.  Bring to a simmer and stir until salt and sugar is dissolved.  Pour the hot mixture into a dish or other brining container and add the remaining 2 cups cold water, orange zest, peppercorns, allspice berries, rosemary, and thyme. Cool completely.  Add pork chops to the cooled brine. Place in refrigerator and allow chops to brine for at least 4 hours or more for thick cut.
  2. When ready to cook, remove pork from the brine.  Dry the meat with a paper towel and allow to drain while you heat the pan. Place a large skillet in the oven and preheat to 400 degrees.  Once the skillet has preheated in the oven, carefully remove and place on a cooktop over medium-high heat.  Add oil to hot skillet and brown chops on both sides.  Don't fully cook, just brown them then return to 400 degree oven and bake for 6 minutes.  Return the skillet to a burner set on medium heat.  Place pork chops and a plate and tent with foil.
  3. Add white wine to the hot skillet and deglaze the pan, scraping up any bits on the bottom.  Add chicken stock and reduce by half.  Stir in Dijon, fig jam and vinegar.  Stir until jam has melted.  Turn off heat and stir in butter, if desired.  Pour glaze over pork chops.
Nutrition Facts
Brined Pork Chops with Dijon Fig Glaze for Two
Amount Per Serving (1 chop)
Calories 476 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 8g40%
Cholesterol 106mg35%
Sodium 7228mg301%
Potassium 684mg20%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 13g14%
Protein 31g62%
Vitamin A 245IU5%
Vitamin C 5.9mg7%
Calcium 73mg7%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

SaveSave

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)

Related

Filed Under: Entrées, Pork and Beef

Previous Post: « Chocolate Hazelnut Ice Cream (Vegan)
Next Post: Cocoa vs Cacao »

Reader Interactions

Comments

  1. Alison says

    April 21, 2019 at 12:53 pm

    Could this be done with a Pork tenDerloin?

    Reply
    • Janet Barton says

      April 21, 2019 at 1:59 pm

      Absolutely!

      Reply
  2. Sam R. says

    February 22, 2017 at 6:38 pm

    Mathew; I don't know where you live but Italian delis usually carry fig jam because it pairs with proscutio so well. I got mine at Caputos deli, in Utah.

    Reply
  3. Marisa Franca @ Allourway says

    February 11, 2017 at 12:43 pm

    I have a confession to make. I'm a carnivore too as well as my Honey. Yep! I really like my meat and your chops look like they're worth 10 drools (my version of stars). We're fortunate that we can find good meat sales — I'll have to try this fig glaze . LOVE figs. Thank you for the inspiration. Have a great weekend.

    Reply
    • Janet Barton says

      February 12, 2017 at 9:54 pm

      Thank you, Marisa. I love your idea of "drools".

      Reply
  4. Matthew says

    February 11, 2017 at 6:03 am

    Where do I get fig jam

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

Read More »

Trending Recipes

  • No-knead Crusty Bread in a Dutch oven No-knead Crusty Bread
  • pink iced heart sugar cookies Sour Cream Sugar Cookies
  • Glass of almond milk with 2 gray striped straws on wood board with container of almond milk in background Quick Homemade Almond Milk
  • Lemonade and raspberry lemonade in tall glasses Old Fashioned Lemonade
  • Semlor buns with dusting of powdered sugar Swedish Semlor Buns
  • overhead shot of no-knead Dakota Bread on a blue cloth No-Knead Dakota Bread
  • assortment of sprinkles on heart shape sugar cookies Cut-Out Sugar Cookies
  • Overhead shot of chicken broth soup with herbs, vegetables and farina dumplings Chicken Soup with Farina Dumplings
  • Slices of No-knead Partially sliced Green Chile Cheddar Bread No-Knead Green Chile Cheddar Bread
  • Several chocolate drop cookies on white background Chocolate Drop Cookies

Latest on Instagram

simplysogood

The lunar new year is soon approaching this Sunday The lunar new year is soon approaching this Sunday, January 22. We are celebrating the year of the rabbit with these homemade Mandarin Pork Potstickers with Ginger Soy Sauce for dipping!!

Wishing you a fabulous year filled with love, peace, bunny ears, and potstickers. ✌️❤️🐰 🥟

#lunarnewyear #potstickers #yearoftherabbit
Why I love slow cooker lentil soup: * I can throw Why I love slow cooker lentil soup:

* I can throw the ingredients into a slow cooker before I go to bed and it will be hot and steamy when I finish a long, cold run in the morning.
* I can toss the ingredients into a slow cooker in the morning and let it do its magic all day for a quick supper. 
* It’s brothy!  I love brothy soups. 
* It’s noted with healthy and nutritious ingredients.
* This recipe can be made in an instant pot in about 20 minutes!
Recipe link in bio

#lentilsoup #crockpotsoup #slowcookersoup
This is a very quick version of Christmas Stollen This is a very quick version of Christmas Stollen flavored bread. The sweet dough is filled with dried fruit, candied orange and lemon peel, and almonds. 

The dough is wrapped around a ribbon of marzipan filling. Bake until golden then dust heavily with powder sugar. 

I like to toast a thick slice then scoop out the warm marzipan and spread it all over my toasted Stollen 🤤

#christmasbaking #stollenbread
#christmasrecipe
Biscotti literally means “twice baked”, and do Biscotti literally means “twice baked”, and double baking is the secret to these crunchy Italian cookies. Their hard texture makes them perfect for dipping into your hot drink. 

Chocolate Hazelnut Biscotti are my favorite and I add them to my Christmas cookie list because they make such a cute gift, but most of all I love dipping them in my cocoa. 

#biscotti #christmascookies #christmasbaking
During my September runs I start looking for the p During my September runs I start looking for the perfect juniper bush for my natural gingerbread houses. 
The bushes must be filled with perfect purple berries. 

In December in start snipping those twigs and berries to adorn my natural little houses. I add nuts, cinnamon sticks, whole cloves, herbs, and a dusting of powdered sugar. ☺️

#gingerbreadhouse #gingerbread
#nature
I added a Christmas vibe to my Aunt Erma’s famou I added a Christmas vibe to my Aunt Erma’s famous chocolate drop cookies. 

Chocolate drop peppermint cookies are cake like cookies with a swirl of peppermint cream cheese, icing topped with a little pillow peppermint candy. 

I just posted the recipe on my blog and put the link in my bio. 

#christmascookies #candycane #peppermintchocolate #holidaycookies
It was sad and times past that a proper Norwegian It was sad and times past that a proper Norwegian wife should have seven types of cookies to serve her Christmas guests.

According to my DNA testing I’m only 5% Norwegian. Im going with that as an excuse to bake at least 7 types of cookies. 

Top on my list is this adorable 
Norwegian Berlinerkranser. 

This cute little cookie from my childhood is buttery with a hint of orange. 🤤 I can’t have a Christmas without these cute little cookies. 

How many types of cookies are you baking this year?

#christmascookies #cookiesforsanta #holidaycookies
Quick and Easy Marzipan is just that…Quick and E Quick and Easy Marzipan is just that…Quick and Easy!!

It’s made with just 5 ingredient - blanched almond flour, powdered sugar, egg whites, almond extract, and rose water. 

The subtle addition of rose water makes this my absolute favorite❣️

Recipe link in bio

#easymarzipan #homemademarzipan
#marzipan
If you’re a marzipan lover, then I have a cookie If you’re a marzipan lover, then I have a cookie for you!!
 
These cookies are so easy to make!
They are soft and chewy with a luscious dose of marzipan. 🤤

#christmascookies 
#christmasbaking
#marzipan #almondcookies
Load More... Follow on Instagram

Footer

Featured on

The Daily Meal Logo The foodgawker-logo reddit Logo BuzzFeed Logo halfbaked Harvest Logo Browneyed Baker Logo FOOD52 Logo University of Washington Logo sheknows Logo

Copyright © 2023 Janet Barton
Privacy Policy