Step 1

Add the pork chops to a large bowl or lidded container and cover with the leftover pickle brine from a jar of pickles. Dilute as needed with water to cover. Transfer to the fridge and let rest for at least two hours, ideally overnight.

Step 2

When ready to cook, remove the pork from the brine and set it on a wire rack to drain. Pat dry with paper towels and set aside.

Step 3

Preheat a large cast-iron skillet over medium-high heat. Add the oil, swirling to coat the pan. Once lightly smoking, add the pork chops to sear. Let cook for 3-4 minutes on the first side, until deeply golden brown and caramelized. Flip and sear the other side for another 2-3 minutes.

Step 4

Reduce the heat to medium-low before adding the butter, thyme, and garlic. Once foaming, baste by spooning the butter over the chops repeatedly for 1-2 minutes, or until a probe thermometer registers an internal temperature of 135-140°F. Remember, they will continue cooking off the heat and eventually reach 145°F. Remove from the pan and let rest for at least five minutes before serving.

Step 5

Preheat a heavy-bottomed, lidded pot or Dutch oven over medium-low heat. Add the bacon and cook, stirring often, allowing the fat to slowly render and crisp the bacon. Once browned and the fat is foaming around the bacon pieces, increase the heat to medium and add the sliced leek. Cook for 4-5 minutes, or until translucent.

Step 6

Add the garlic and thyme, cooking for 30 seconds or until fragrant. Add the cabbage and potato chunks, followed by the cream and beer. Add in the whole grain mustard followed by the freshly grated nutmeg. Season to taste with salt and pepper, and stir to incorporate.

Step 7

Bring everything to a boil, then reduce the heat to a simmer. Cover and cook for 30 minutes.

Step 8

Uncover and give everything a stir. Let cook for another 5-8 minutes, or until the braising liquid has reduced and thickened slightly and the potatoes are tender. Turn off the heat, add the fresh dill, and stir to incorporate. Taste and adjust seasoning as needed. Serve with the seared and rested pickle-brined pork chop.