Brine Kit Pork Chop

Brined Pork Chop with Blueberry Reduction

Don't be intimidated by the fancy name—this pork chop recipe is easy to make. The brining process is simple and ensures juicy, flavorful meat and a touch of Dijon mustard adds a tangy flavor. The star of this recipe is the balsamic blueberry reduction, which balances sweet and savory. It's a dish that's sure to impress, whether it's for a special dinner or a weeknight treat.


  • 2 pork chops
  • 2 Tbsp. Dijon mustard
  • 1/2 Real Salt Brine Kit
  • 1/3 cup balsamic vinegar
  • 1/4 cup blueberries


  1. To brine the pork chops, bring 1 1/2 quarts of water to a boil. Pour in half of the Real Salt Brine Kit and simmer until dissolved. Remove from heat and cool the brine to room temperature. Place pork chops in the brine and refrigerate for 1-2 hours.
  2. Take the pork chops out of the brine. Brush the tops of the pork chops with Dijon mustard (about 1/2 Tbsp. per pork chop).
  3. Heat a skillet. When the skillet is hot, add the pork chops, mustard side down. Brush the tops of the pork chops with more mustard (about 1/2 Tbsp. per chop).
  4. Cook the chops until golden brown on both sides or until the internal temperature reaches 145°F.
  5. To make the sauce, add 1/3 cup balsamic vinegar and 1/4 cup blueberries to a pot. Simmer until the sauce reduces to a syrup consistency.
  6. Top each pork chop with half of the blueberry reduction and serve.

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