IMMENSE HONEY MUSTARD PORKCHOPS

My favorite farmer's market pork people only had rather wimpy looking cuts or these immense, HUGE, hunks of pork on the bone. I waffled for a bit and then went for the giant option, which settled in my bag like dead weight. Dexter wanted one apiece, so we had ourselves a pork chop feast before I left DC.

The best pork chops you will ever eat:

Ideally find yourself a pork farmer who has happy pigs and from whom you can get recently slaughtered meat. Mine came frozen so I let them brine overnight in a mixture of apple cider vinegar, salt, brown sugar, and water. The brine tasted like strong salty sweet tea. They barely fit into the largest glass bowl I had.

Take the pork chops out of the brine about an hour before you plan to cook them. Mix together equal parts grey poupon dijon and country dijon (whole grain) mustards, honey, and paprika. It should be sweeter than you think it should be. Maybe add a little salt and pepper. Lather the pork chops in the honey mustard. Heat butter and olive oil in a pan using medium to medium-high heat. Add the meat and let cook on one side as long as possible until browned. Flip and repeat. Flip and cook the sides (when you're working with two inch thick chops like we were, the sides need to be browned on their own). Meanwhile, slice an onion. When both sides of the chop are browned, remove. The insides should be a little pink when you heave the meat off the pan because cooking will continue while the champions rest. Add the onion to the pork fat and honey mustard goodness in the pan. Cook onions until browned and delicious. Salt a tiny bit to taste.

Sit down and EAT. Each bite should taste like the juiciest, moistest, most tender and tastiest, sweet and fatty with mustard biting through and onions rounding out the browned sweetness and fattiness even more, decadent thing you've ever eaten. Eat the bone and all the bits of meat sticking to it with your hands. Lick fingers to capture absolutely all the flavor.