1 Bone in thick cut pork chop
1 litre water
60g salt
60g brown sugar
1 tsp black peppercorns
1 tsp mustard seeds
Few sprigs of Rosemary and thyme
Half a bulb of garlic
2 tbsp butter
Pan sauce
Half a shallot, Finely sliced
1 clove garlic
1 sprig thyme
Small glass of wine
150ml chicken stock
A few cubes of cold butter
Method
Start by adding the salt, sugar, black pepper and mustard seeds to a saucepan with the water and bring to the boil. As soon as the water boils, take it off the heat and let it completely cool in the fridge, this may take a couple of hours.
Once cool, place the pork chop in the brine making sure it is completely submerged and leave in the fridge for 4-12 hours then remove the chop from the brine and pat dry.
Set a heavy bottomed pan over a medium high heat and add a splash of olive oil. When the oil is hot place in the pork chop and allow to cook for 3 minutes undisturbed then flip the chop and cook for a further 3 minutes.
Add the butter, garlic and herbs and baste flipping every minute until the meat closest to the bone reads 60c with a meat probe. Remove from the pan and rest while you make the pan sauce.
For the pan sauce, discard the fat from the pan and add a little fresh oil. Add the shallots and garlic and gently sweat down for a few minutes before adding the herbs and deglazing with white wine.
Allow the wine to reduce by half before adding the stock and reducing further. Once the sauce has thickened slightly, add the butter and swirl the pan to emulsify. Season with salt and pepper before passing through a sieve and serving.