Who needs Waldo when we have Mango?! Pork chops (1-inch rib chops are my fav) For 4 to 6 chops: brined in 6 cups apple juice or cider, 1/3 cup each sugar and kosher salt- and 1 heaping tablespoon Dijon mustard-whisk well to dissolve-for 2 hours in the fridge (in nonreactive dish). Drain and dry -no need to rinse. Marinate chops in balsamic vinaigrette- then grill (outside or inside) till cooked to your liking- tonight: I cooked on the stove using a preheated grill pan/with fan on. Seared 3 minutes on high, turned and after 2 minutes, reduced heat to low and covered- cooked gently till just cooked through. Uncovered and turned heat to high and seared fatty sides-held in position with tongs. When fat is crisp, chops were laid down in hot pan and removed from heat. Balsamic glaze: (make ahead and reheat): boil down balsamic vinegar with a little sugar (ratio: 1/2 cup vinegar to 1 teaspoon sugar. When getting syrupy, stir in a knob of butter. When smooth, drizzle over chops
Delicious
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