4 bone-in pork chops, about 12 ounces each
1 gallon warm water
3/4 pound kosher salt, about 1 3/4 cups
1 1/2 cups honey
2 tablespoons chopped fresh thyme
2 tablespoons freshly ground black pepper
1 tablespoon ground cloves
Creole Mustard Reduction Sauce ( See Sauces & Marinades )

Preheat the oven to 350 degrees F.

Heat the water, salt, and honey in a stockpot. Stir to dissolve the honey and salt. Remove from the heat. Add the thyme, pepper, and cloves, and refrigerate until well chilled, about 2 hours. Once cool, submerge the pork chops in the brining liquid. Marinate for 2 hours, refrigerated.

Remove from the refrigerator and pat the chops dry with paper towels.

Heat a large, heavy, non-stick grill pan or non-stick skillet over medium-high heat. Add the chops in batches, as necessary, and sear on each side, about 1 minute per side. Transfer to a roasting pan or baking sheet and roast until cooked through, about 18 minutes.

Serve with Creole Mustard Reduction Sauce.