Name: Peach Dijon Pork Chops
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1/4 cup Diamond Crystal kosher salt -; 3/4 cup dark brown sugar, tightly packed -; 2 cups boiling water -; 3 cups ice cubes -; 4 center-cut, bone-in rib pork chops (about 1-inch-thick) -; 1/2 cup chunky peach preserves -; 1/2 cup Dijon mustard -; 1 tablespoon finely chopped fresh rosemary -; 1 tablespoon finely chopped fresh sage -; 1/2 teaspoon freshly ground black pepper -; Nonstick cooking spray -

Ingredients for - Peach Dijon Pork Chops

1. 1/4 cup Diamond Crystal kosher salt

2. 3/4 cup dark brown sugar, tightly packed

3. 2 cups boiling water

4. 3 cups ice cubes

5. 4 center-cut, bone-in rib pork chops (about 1-inch-thick)

6. 1/2 cup chunky peach preserves

7. 1/2 cup Dijon mustard

8. 1 tablespoon finely chopped fresh rosemary

9. 1 tablespoon finely chopped fresh sage

10. 1/2 teaspoon freshly ground black pepper

11. Nonstick cooking spray

How to cook deliciously - Peach Dijon Pork Chops

1 . Stage

Make the brine: In a large heatproof bowl, combine the salt and brown sugar. Add the 2 cups of boiling water and stir to dissolve. Add the ice cubes and stir to cool.

2 . Stage

Brine the pork chops: Submerge the pork chops in the brine, cover the bowl with plastic wrap, and brine for about 30 minutes. Do not brine any longer or the pork chops will be too salty.

3 . Stage

Preheat the oven to 400°F.

4 . Stage

Meanwhile, make the sauce: In a small bowl, stir together the peach preserve, Dijon, rosemary, and sage. Set it aside.

5 . Stage

Clean and season the pork chops: Remove the pork chops from the brine, rinse well under cold running water, and thoroughly pat them dry with paper towels. Discard the brine. Season the pork chops with the black pepper.

6 . Stage

Cook the pork chops: Lightly spray a large oven-proof grill pan or skillet with nonstick cooking spray. Set it over high heat. Add the pork chops without crowding the pan. You may need to cook them in batches if the pan isn’t big enough. Sear for about 2 minutes, until bottoms are golden brown, then flip them. Immediately spread the sauce on top of each pork chop. Transfer the pan into the oven. Roast the chops until cooked through and an instant read thermometer inserted into the center registers 140°F to 145°F, 8 to 10 minutes. Let rest for 1 to 2 minutes to let the juices redistribute and serve. Bon appétit, y’all! Did you love this recipe? Leave us some stars below!