Tsunami Spin Pork Chops with Mustard Tarragon Sauce

Directions

1. Heat water until salt and sugar dissolve. Add 3 quarts cold water. Brine pork chops for 1 hour. Rinse meat, pat dry & allow to sit for 1 – 2 hours for brine to equally distribute throughout the meat.
2. Add a liberal dusting of Dizzy Pig Tsunami Spin on both sides of the chops.
3. Smoke pork chops over applewood until internal temp reaches 120°F.
4. Remove chops and allow grill to get as hot as it can go ( I sear on cast iron just inches from the coals)
5. Brush one side of pork chop with the honey mustard glaze and place that side DOWN on your cooking surface.
6. Make a ¼ turn after 20 seconds if you want the diamond pattern grill marks.
7. Brush top side of pork chop with honey mustard glaze and flip, 1/4 turn again if you prefer diamond pattern grill marks. This entire searing process takes 1-1.5 minutes.
8. Remove and rest chops for 10 minutes in loosely tented foil (save the juices!)
9. Once rested and plated, serve with the Mustard Tarragon Sauce and a little of the reserved juices if you like. The juice is also delicious when added to the tarragon mustard sauce with the chicken broth and reduced in.

Mustard Tarragon Sauce

1. Place butter in a skillet over medium high heat.
2. When butter is foamy, add dijon mustard and wine. Reduce by half (approximately ¼ cup).
3. Add chicken broth, lower heat to medium, and reduce to ½ cup.
4. Add half and half. Reduce until thickened. Add tarragon, salt and pepper. Serve immediately.