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Peach Dijon Pork Chops
Peach Dijon Pork Chops
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Prep Time:
10 minutes
Cook Time:
12 minutes
Total Time:
52 minutes
Tangy Dijon peach-glazed pork chops with succulent rib chops for a fast and flavorful meal.
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
Instructions:
  • Prepare the brine by mixing salt and brown sugar in a large heatproof bowl. Pour in 2 cups of boiling water and stir until fully dissolved. Include ice cubes and mix to chill.
  • Brine the pork chops by submerging them in the brine for 30 minutes. Cover the bowl and avoid brining for longer to prevent them from becoming too salty.
  • Preheat the oven to a toasty 400°F.
  • Prepare the sauce by combining peach preserve, Dijon mustard, rosemary, and sage in a small bowl. Set it aside for later use.
  • Prepare the pork chops: Take them out of the brine, rinse under cold water, pat dry with paper towels, and discard the brine. Season generously with black pepper.
  • Prepare the pork chops: Lightly grease a large oven-proof grill pan or skillet and heat over high heat. Place pork chops without overcrowding. Sear for 2 minutes until bottoms are golden, then flip. Brush sauce on top. Transfer to oven and roast until internal temperature reaches 140°F to 145°F, about 8 to 10 minutes. Rest for 1 to 2 minutes, then enjoy!

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