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1
Submerge pork chops the saucepan with the brine for 20 minutes.
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2
Remove and pat dry with paper towels.
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3
Preheat the oven to 200 degrees F.
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4
Season the chops on both sides with kosher salt and freshly cracked pepper.
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5
Arrange the chops on a baking sheet and put in the oven.
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6
Roast the chops until an instant-read thermometer registers 90 degrees F, about 20 minutes.
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7
Meanwhile, while the chops are in the oven, in a medium-size saucepan, add the canned cherries, 3/4 of a cup of Madeira, the orange zest, ginger, agave and a pinch of salt.
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8
Bring the mixture to a boil over high heat, then lower the heat to a strong simmer and reduce the sauce by half.
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9
Once the chops have reached 90 degrees F, remove them from the oven.
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10
Heat a large skillet over high heat, add the grapeseed oil and heat until shimmering.
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11
Add the chops, being careful not to crowd them, and cook for 4 minutes per side.
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12
They will be golden and have a hard crust.
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13
Transfer them to a serving platter and tent with aluminum foil to keep warm.
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14
In the same skillet that the chops were cooked in, add the remaining 1/4 cup of Madeira and deglaze the pan over medium-high heat.
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15
Stir in the balsamic and cherry sauce and reduce by half.
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16
Turn off the heat, add the butter and stir to combine.
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17
Pour the cherry sauce over the chops and serve.
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18
In a large saucepan over high heat, add the water and remaining ingredients, except the ice.
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19
Stir until the salt dissolves.
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20
Remove from the heat, add the ice and stir until cool.
