Step 1

Make the brine by combining the hot water with the salt and brown sugar; mix until completely dissolved. Add the cold water and place it into the refrigerator until it is cold. Add the pork chops to the COLD brine; cover and refrigerator for 6-8 hours.

Step 2

Preheat the oven to 400 degrees.

Step 3

Remove the chops from the brine and give them a brief rinse in cold water. Pat dry with paper towels until very dry.

Step 4

Heat the olive oil and one tablespoon of butter in an OVEN PROOF cast iron skillet over medium-high heat.

Step 5

Season both sides well with freshly cracked black pepper and a little bit of sea salt.

Step 6

Dredge both sides of the seasoned pork chops in the flour then place into the HOT skillet.

Step 7

Sear the chops until lightly golden brown on both sides, about 7 minutes then place the skillet into the preheated oven to cook for 12-15 minutes; or until they reach about 135 degrees (they will finish cooking in the sauce later); remove from the oven and place the chops on a plate covered loosely with a tin foil tent; set aside.

Step 8

Heat the same skillet over medium-high heat; add a bit more butter if needed.

Step 9

Add the shallots & peppercorns then cook, stirring often, for 2 minutes.

Step 10

Add the garlic and cook, stirring constantly, for 30 seconds.

Step 11

Add the wine and cook, stirring often, until mostly evaporated, about 2 minutes.

Step 12

Add 1 cup of chicken broth and the thyme sprigs and bring to a simmer. Reduce the heat and simmer for 5 minutes.

Step 13

Add the cream and mix well.

Step 14

To thicken gravy, combine the reserved chicken broth with the corn starch; mix until thoroughly combined then add to the simmering sauce and stir well.

Step 15

Taste and season with sea salt and freshly cracked pepper, if needed.

Step 16

Nestle the chops & their juices back in the sauce until heated through.

Step 17

Serve and enjoy!