Brined Pan Fried Pork Chops with Fresh Herbs and Dijon White Wine Sauce

Brine for Porkchops:  I put all of my porkchops in a Tupperware and covered with 1.5 litres of “seasoned water” which was ¼ cup Kosher salt, 4 tbsp. brown sugar or as I did, Splenda brown sugar sweetener, 3 tbsp. apple cider vinegar, 1 tbsp. dried mustard and marinated for 3 hours.

Cooking Your Porkchops

1 tbsp. butter, 1 tbsp. vegetable oil, 4 1 1/4-inch-thick center-cut rib or loin pork chops, bone in, Salt and freshly ground black pepper, ¼ cup chopped green onions or shallots, ½ cup dry white wine, ¾ cup chicken, ½ cup heavy cream, 1 tablespoon Dijon mustard (or more to taste), 1 tbsp. chopped parsley, 1 tbsp. chopped sage, 1 tbsp. rosemary (optional, or choose your fav herbs).

Melt butter in the oil in a large deep skillet over high heat. Season chops with salt and pepper and add them, browning well, about 2 or 3 minutes a side, reducing the heat slightly if chops brown too quickly. 

Remove chops to a platter and pour off most of the fat. Add green onions or shallots and cook over medium-high heat until softened, about 1 minute. Add wine and bring to a boil, scraping brown bits off the bottom. Stir in the stock and return chops to the pan. Bring the sauce to a simmer, cover and cook until chops are tender, about 15 to 20 minutes.

Remove the chops to a warm platter; cover with foil to keep warm. Raise the heat and boil pan juices to reduce by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. Remove from the heat and whisk in mustard and the parsley, if using. Taste and add more mustard if desired. Immediately spoon sauce over the chops and serve.