Best Pork Chops

Ingredients

• 4 (2.5 cm thick)pork rib chops
• 25 gdark brown sugar
• 36 gsalt
• 946 mlwater
• 1 large clovegarlic, smashed
• 15 mlvegetable oil
• 1 largeonion, thinly sliced
• 2 clovesgarlic, minced
• 237 mldry white wine
• 30 mlhoney
• 15 mlwholegrain mustard

Instructions

1. 1

   Brine the pork

   In a large resealable freezer bag, combine the dark brown sugar, salt, smashed garlic and water. Seal and swish the bag until the sugar and salt dissolve. Add the pork chops, press out as much air as possible and reseal. Refrigerate for at least 4 hours, or preferably overnight.

2. 2

   Dry the chops

   Take the pork chops out of the brine and pat their surfaces as dry as possible with paper towels. Surface moisture will prevent them from browning properly.

3. 3

   Start cooking

   Add the vegetable oil to a pan and heat over medium-high heat. Put the pork chops into the pan while it is still cold; because the brine contains sugar, a hot pan could brown and burn them before they cook through.

4. 4

   Brown one side

   Fry the chops without moving them until the underside is golden brown and the colour has changed from pink to beige about halfway up their sides.

5. 5

   Turn and rest

   Flip the chops and fry the second side until well browned and an instant-read thermometer registers 60.5°C. Transfer them to a plate and leave them to rest.

6. 6

   Soften the aromatics

   Drain the excess oil from the pan, then add the sliced onion and minced garlic. Sauté until the onion is soft.

7. 7

   Thicken the glaze

   Pour in the dry white wine and add the honey and wholegrain mustard. Increase the heat and boil to cook off the alcohol and reduce the mixture to a thicker glaze.

8. 8

   Coat and serve

   Once the glaze is thick, return the chops to the pan and turn them repeatedly to coat. When no liquid remains in the pan, the chops are ready. Serve topped with the caramelised onions, alongside mashed potatoes.

What are pork chops?

Pork chops are cuts from the loin, often sold bone-in or boneless; these rib chops have the rib bone attached. They are a familiar American-style main course, and their mild flavour suits a savoury-sweet pan sauce.

This version uses a sugar-and-salt brine before cooking, then finishes the chops with onions, white wine, honey and wholegrain mustard. The brine seasons the meat ahead of time, while the glaze brings the pan juices together into a coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 362 calories, 30g protein, 21g carbs, 13g fat.

The pork provides most of the protein, while the brown sugar, honey, wine and onion contribute carbohydrates. The oil and the chops supply fat; serve with vegetables alongside the suggested mashed potatoes to round out the plate.

Why brine the chops?

Brine: the water, salt and brown sugar give the chops time to absorb seasoning. The recipe calls for at least 4 hours in the fridge, with an overnight rest preferred.

Garlic: a smashed clove flavours the brine without needing to be finely chopped. Remove the chops from the liquid before cooking and pat them very dry.

The cold-pan browning method

Starting in a cold pan is a deliberate part of this method: the brine contains sugar, which can scorch if it hits a very hot surface. Add the oil and heat over medium-high, placing the chops in while the pan is still cold.

Leave the chops undisturbed as the first side browns. Turn them when they are golden underneath and the colour has changed about halfway up the sides.

Check the doneness

Thermometer: check the thickest part of a chop with an instant-read thermometer, avoiding the bone. The recipe gives 60.5°C as the point to transfer the chops to a plate to rest.

Resting: set the chops aside while you make the glaze. They return to the pan briefly at the end, where turning them helps coat their surfaces.

Build the honey mustard glaze

Onions: cook them with the minced garlic after draining excess oil from the pan, and wait until the onions are soft. They add a sweet, savoury layer to the finished chops.

Reduction: add the white wine, honey and wholegrain mustard, then boil the mixture until it thickens. Return the chops and keep turning them until coated and no liquid remains in the pan.

What to serve with the chops

Mashed potatoes are the suggested accompaniment, and they work well with the onion and honey mustard glaze. Spoon the caramelised onions over the pork when serving.

For a balanced plate, add a green vegetable such as steamed broccoli or green beans. Serve the chops soon after glazing so the coating stays glossy.

Recipe notes & tips

• Allow the chops at least 4 hours in the brine, or leave them overnight in the fridge.
• Pat the chops thoroughly dry so their surfaces can brown.
• Use a cold pan at the start to help avoid scorching the sugar in the brine.
• Leave the first side undisturbed until it is golden before turning.
• Use an instant-read thermometer to check the thickest part of the meat.
• Boil the sauce until thick before returning the chops to the pan.

Variations

• Add black pepper: season the finished chops with freshly ground pepper at the table.
• Use another mustard: swap in Dijon mustard for a smoother glaze.
• Try apple juice: replace some of the wine with apple juice for a fruitier sauce.
• Add fresh herbs: stir chopped thyme into the onions as they soften.
• Serve with greens: pair the chops with steamed green beans or broccoli.

Common mistakes to avoid

• Skipping the brine: allow at least 4 hours so the chops have time to take on the seasoning.
• Wet surfaces: pat the chops dry before frying so they can brown.
• Starting with a hot pan: put the chops in while the pan is still cold to reduce the chance of scorching the sugar.
• Moving them too soon: leave the first side undisturbed until it is golden brown.
• Guessing doneness: check the thickest part with an instant-read thermometer.
• Returning them too early: wait until the glaze is thick before coating the chops.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat gently in a covered pan with a splash of water, just until hot, to help keep the pork from drying out.

Frequently asked questions