- 2 1/2 cups water
- 1/2 cup honey
- 1/3 cup kosher salt
- 1 tsp dry thyme
- cracked pepper
- a pinch of ground cloves
- 2 pork chops
- 1 tsp olive oil
- 1 garlic clove, crushed
- 1/2 cup dry red wine
- 1/2 cup chicken stock
- 2 tbsp mustard
- Combine the water, honey and kosher salt in a saucepan. Bring to a simmer, stirring to dissolve. Remove from the heat and stir in the thyme, cracked pepper, and cloves. Chill the liquid for 2 hours.
- Submerge 2 porkchops in the liquid and chill 2 hours.
- Dry off pork and grill.
- Meanwhile heat the olive oil in a small skillet and saute the garlic.
- Add the red wine and the chicken stock and bring to a boil. Stir in the mustard and simmer 5 to 10 minutes. Serve over the porkchops.