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.
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.
Add pork chops to the cooled brine.
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.
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.
- 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
- 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
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.
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.
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.