Brined Pork Chops with Dijon Fig Sauce for Two

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


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.  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 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 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.  Serves 2