Mustard-Garlic Glazed Pork Chops

Okay, so we had an incredible busy cooking weekend and I'm not sure where to start so I'll go in somewhat chronological order.

We planned to make a fancy dinner at home on Saturday, so we went to the 14th & U Street Farmer's Market in the morning in search of lamb chops. There was no lamb, and I've never made lamb, so I must say I was slightly relieved that we picked up a couple of pork chops from a local vendor instead. We picked up some Swiss chard, garlic and goat cheese to combine as a side and some white potatoes for mashed potatoes.

We also got some bacon and ciabatta (and the goat cheese) that we used to make breakfast when we got home with some scrambled eggs. Simple and delicious. AND we got peaches for a peach gelato (in post above) we took to a friend's birthday on Sunday.

The pork chops turned out wonderfully. I wouldn't change a thing!

Leland made a brine with water, sugar, and salt that we let it sit in for like 4 hours. Then he rubbed them with a grainy dijon mustard, garlic, salt and pepper paste. We seared them in a pan on high heat for a couple of minutes on each side, until a crust formed and then transferred them to a preheated baking sheet in a 450* oven to finish for like 6 minutes. It started to smell like burning so we ran over to save them, but it was fine and they were perfect to come out! We tented them with foil and let them sit for another 5 minutes or so. We used the pork chops recipe from the New Best Recipes cookbook, and they suggested an internal temp of 145, but our thermometer wasn't working and it still turned out fine.

They were juicy and delicious ;). and I love pork.