Grain Mustard Pork Chops with Leeks

Patience always rewards you. Really. Can you think of one time that patience didn't pay off? Okay, well maybe a few, but more often than not it's a well worth while exercise. Especially when it comes to cooking. A slow simmer, braise or saute will really punch up the flavor of otherwise ordinary ingredients. This is the case with brining. Just a little extra time spent in a salt water bath does wonders for would-be dry cuts of meat. I know I've sung this methods praises before, but really, give it a shot. You won't regret it.

Grain Mustard Pork Chops with Leeks, for two

2 6 - 8 oz. boneless pork chops
2 leeks, sliced
1 yellow onion, diced
3 tbsp. whole grain mustard
3 tbsp. dijon mustard
3 cloves garlic, minced
2 tbsp. olive oil
salt to taste
pepper to taste

For brining:
2 tbsp. apple cider vinegar
2 tbsp. white wine
2 c. water
1 tsp. dried rosemary
1 tbsp. whole black pepper corns
2 tbsp. salt

Begin by brining your chops. This extra step involves little effort & will make a world of difference. The pork becomes much more tender & juicy. In a medium baking dish, cover the chops with the brining mixture (listed above) & refrigerate for at least 30 minutes. (This is where the patients pays off. If you can hold out longer, they'll just be juicier & yummier!)

Drain the brine, coat the chops in the mustard mixture, pepper corns & half of the minced garlic. Let the chops come to room temperature prior to cooking.

While the chops are coming to temperature, preheat the oven to 400F & saute the leeks, onion & remaining garlic in the olive oil over medium-low heat until soft (about 15 minutes). Salt & pepper them to taste.

Bake the chops for about 20 minutes or until the juice runs clear. Sever over a bed of leeks.

Kitchen to table time: 1 hour (including brining)