Maple Mustard Smothered Pork Chops

Serves 4.

To allow for brining, the recipe must be made in advance.

1⁄3 cup sugar

1⁄3 cup, plus 1⁄2 teaspoon kosher

salt, divided

4 (1-inch thick) bone-in pork

chops

1⁄2 cup all-purpose flour 2 tablespoons vegetable oil 2 medium yellow onions, thinly

sliced

2 cloves garlic, finely chopped

1⁄4 teaspoon black pepper

3 cups chicken stock 2 tablespoons Dijon mustard 2 tablespoons pure maple syrup 2 tablespoons chopped parsley Mashed potatoes, buttered noodles or rice, for serving

Mix 3 cups water, sugar and 1⁄3 cup salt together in a large bowl until dissolved. Place pork chops in brine mixture, cover and refrigerate for at least 1 hour or up to 4 hours. Remove chops from brine and pat dry with paper towels.

Dredge the chops in the flour, shaking off the excess. Reserve the leftover flour.

Heat the oil in a large skillet or Dutch oven set over medium heat. Add the pork chops and cook until they are browned, about 4 minutes per side. Transfer to a plate. Add the onions, garlic, pepper and remaining 1⁄2 teaspoon salt and cook, stirring frequently, until the onions are softened and lightly browned, about 15 minutes.

Add 2 tablespoons of reserved dredging flour to the onions and cook, stirring for 1 minute. Slowly whisk in the stock, mustard and maple syrup, stirring and scraping the pan well, until the mixture has come to a boil. Reduce heat to low and simmer for 20 minutes.

Return chops and any accumulated liquid to the pot and bring back to a simmer. Cook undisturbed until sauce has reached gravy consistency and a thermometer inserted into thickest portion of pork registers 140 degrees, about 5 to 8 minutes. Transfer to a platter. Let rest 10 minutes. Garnish with parsley and serve with mashed potatoes, rice or buttered noodles.