If you’re tired of dry, bland pork chops or shake ‘n bake (ok, I admit I like those), look no further. These glazed Pork Chops are tender, moist and incredibly flavorful.
The trick is in the brining, meaning soaking your pork chops in a bath of water, salt and some seasonings of your choice. Some people add a tablespoon of brown sugar to the mix too. The brining makes a huge difference. My husband pays no attention to what I’m cooking, but he never fails to rave about my pork chops when they have been brined.
Using good meat, of course, doesn’t hurt either. I like to use bone-in, center-cut rib chops with some marbling which makes the chops juicier. This recipe kicks up the flavor – beyond the brining – with grainy Dijon mustard, orange marmalade and rosemary.
You’ll see two different cooking methods in the recipe below: grilling for those who have a BBQ; and saute-roasting for those who don’t or want to make them indoors. About the servings … the recipe says 3 pork chops for 3 people which is normal because these pork chops are on the bigger side. I’m not going to lie – I make 3 for my husband and me. Guess who’s a big eater.
Tailor To Your Taste
- BBQ sauce or other glazes can be used including teriyaki.
- Substitute peach or apricot jam for the marmalade (or try our no-pectin peach marmalade)
- Use thyme or oregano instead of rosemary.
Make Ahead Glazed Pork Chops
- Pork chops can be brined and dressed ahead of time (even the previous day, kept covered in fridge). Grill and rest chops just before serving.
Glazed Pork Chops
- 3 cup water
- 3 tbsp salt (I use kosher salt - dissolves easily)
- 1 garlic clove, smashed
- 1/2 tsp whole peppercorns
- 1 tsp dried rosemary (or fresh)
Pork Chop ingredients
- 3 pork chops, bone-in, centre-cut (3/4-1 1/2 inch thick)
- 2 tsp olive oil
- 1 tbsp grainy Dijon mustard (or Dijon)
- 1/2 tsp dried rosemary
- pinch salt and pepper (to taste)
- 2 tbsp marmalade, peach jam or other preserves (I use orange or 3 fruit marmalade)
- BRINE PORK CHOPS: Combine brine ingredients in a container large enough to let pork chops submerge in brine solution completely. Swirl around to let salt dissolve. Submerge the pork chops. Cover and let them sit in fridge for 30 minutes to 2 hours. Note 1. Remove the pork chops. Discard the brine. Rinse and pat the pork chops dry with a paper towel (very important!).
- GRILL METHOD: Heat BBQ grill to medium-high (about 450F). Coat pork chops with a bit of olive oil and mustard on both sides. Sprinkle with salt lightly (use more if brining period was short and none if brining period was longer than 2 hours). Sprinkle with pepper and dried rosemary. Grill pork chops for about 2 - 4 minutes depending on the thickness. Turn, then brush with marmalade. Grill another 3 minutes, just until an instant thermometer reads 140F (temp will rise to 145F with resting). Pork should still have a bit of softness when pressed with a finger. Turn again for one minute to carmelize the marmalade. Remove from grill and let stand, tented with foil for 5 minutes.
- PAN/OVEN METHOD: Preheat oven to 400F. Coat the pork chops with olive oil. Sprinkle with salt lightly (use more if brining period was short and none if brining period was longer than 2 hours). Sprinkle with freshly ground pepper. Sear the pork chops in a large skillet (preferably cast iron) on medium-high heat for about 2-3 minutes depending on the thickness, on each side until golden brown. Transfer the chops to a foil-lined pan. Smear some mustard on both sides. Coat the top of the chops with marmalade and sprinkle with rosemary. Put them in the oven for about 5-6 minutes until they reach 140F (temp will rise to 145F with resting). Pork should still have a bit of softness when pressed with a finger. Remove from oven and let stand, tented with foil, for 5-10 minutes.
- How long to brine pork chops: If the pork chops are thick (over 1 inch thick), you can brine for 2 hours, but if not, brine for 30-60 minutes so they don't get too salty. I brine 3/4 inch bone in pork chops for 30 minutes. If only brining for an hour or less, pork chops can sit on the counter.
- Make Ahead: Pork chops can be brined and dressed ahead of time (even previous day and kept covered in fridge). Grill and rest chops just before serving.
Other pork recipes you might like: