Recipe of the Week

Griddled pork chops

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Griddled pork chops.
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By Phillip Gulis


  • 4 bone in pork chops


Brine for pork


  • 2 quarts of cold water
  • 2 cups of red wine
  • 1 teaspoon of whole clove
  • 1 teaspoon of fennel seed
  • 1 tablespoon of whole black pepper
  • 4 bay leaves
  • 2 sprigs of sage
  • 2 sprigs of thyme
  • 6 whole cloves of garlic
  • 1 onion rough chop
  • 1/2 cup kosher salt
  • 1/2 cup sugar


Marinade for pork


  • 1 cup olive oil
  • 3 clove minced garlic
  • 1 tablespoon cracked black pepper
  • 1 tablespoon minced fresh sage
  • 1 tablespoon minced rosemary
  • 1 tablespoon minced oregano


Mushroom faro


  • 2 tablespoons olive oil
  • 4 cups of julienned shiitake mushrooms
  • 5 cups of cooked faro
  • 1 shallot, minced
  • 3 garlic cloves, minced
  • 1 tablespoon oregano, chopped fine
  • 1/2 cup vegetable or chicken stock
  • 1 tablespoon whole butter
  • Salt and pepper to taste


Whole-grain mustard cream


  • 1 tablespoon of olive oil
  • 1 shallot minced
  • 1 teaspoon garlic minced
  • 1/2 cup white wine
  • 2 tablespoon whole grain mustard
  • 2 sprigs of thyme
  • 3 cups of heavy cream
  • 1 cup of vegetable or chicken stock
  • Salt and pepper to taste
  • Caramelized onions
  • 2 Spanish onions, julienned
  • 1 tablespoon of olive oil
  • 1 tablespoon of butter
  • 1 cup of white wine
  • Salt and pepper to taste




Brine the pork: Combine all ingredients for the brine in a sauce pot, bring to a simmer and cook gently until onion and garlic are translucent, about 15 minutes. There should be about two quarts of liquid when finished. Remove from the pot and chill. When it is cold add the pork, completely submerged in the brine for at least 3 hours but no more than 6 hours.

Marinate pork: Remove pork from brine, rinse in cold water and pat dry. Place in bowl and add all marinade ingredients, gently rub them into the pork. Allow to absorb flavors up to 24 hours.

Cooking the pork: Using a griddle or large sauté pan on medium/high heat, sear the pork about 5 minutes on each side. For well done pork, you should have your oven set to 350 degrees and can finish the pork in the oven to avoid charring the pork. Otherwise cook to desired doneness.

Faro: In a large sauté pan on high heat, add the oil and sear the mushrooms until golden color is achieved. Season and add the shallot, garlic and oregano. Add the faro, stir gently and add the stock. Cook until stock is absorbed. Finish with butter and season as desired.

Whole-grain mustard sauce: In a small sauce pot sauté the shallot and garlic with the olive oil. When translucent, add the white wine and reduce by half. Add the mustard and the herbs, stirring to mix well. Add the cream and stock and gently reduce until nappe consistency, which should coat a spoon, is achieved. Season as desired

Caramelized onions: In a large sauté pan on low heat sauté the onions in the olive oil and butter. Continue to cook gently, stirring occasionally until onions begin to brown. Add the white wine and season. Reduce the wine completely, cook onions until soft and they begin to develop a sweet flavor.