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There are rubs and there are brines.
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A brine is a slower process where the rub, sugar and salt are diluted to penetrate the protein and break it down so that the meat is juicy, flavorful and tender after cooked.
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I love brined pork and chicken, but if I am cooking late and didn't think about it the day before, I will have to do a nice rub on the meat, which is just more concentrated and expedited, and that's what I have here.
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Pork chops go with so many accompaniments but I do love the acidity of apples or an applesauce with pork chops and the bite of mustard greens.
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You can use mizuna, or arugula if you cannot find mustard greens.
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Also, you can put a schmear of hot mustard mixed with a little honey or molasses on the plate instead for the kick.
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I like onion rings, in general.
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My other favorite accompaniment to pork chops is kimchee tossed with some fresh fruit such as peaches or plums.
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To cook the pork chops: Grind all the spices together with the sugar and rub all over the pork chops.
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Set aside for 30 minutes to an hour at room temperature.
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Preheat the grill on high or heat a cast-iron skillet over medium-high heat on the stovetop and preheat the oven to 375 degrees (Add 1 tablespoon olive oil to the pan if cooking in cast iron).
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Cook the pork on one side for 4 to 5 minutes on the grill or in cast iron.
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Flip over and cook for another 4 to 5 minutes on the grill; if cooking in cast iron, flip the chop and transfer to the oven for 4 to 5 minutes.
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Set aside to rest for 5 minutes.
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To cook the sauteed apples: In a medium saute pan over medium-high heat, combine the sugar, 1 tablespoon water and a drop of lemon juice.
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Cook until sugar caramelizes to golden brown.
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Turn off the heat and add the apple slices and star anise.
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Return the pan to medium-high heat, stir in the butter and remaining lemon juice.
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Saute, stirring, for 2 minutes, adding the brandy in the last minute of cooking with a pinch of salt.
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Simmer briefly to burn off the alcohol and thicken the caramel.
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Set aside.
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To cook the onion rings: Bring the canola oil to 360 degrees F in a large pot.
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Combine the flour, cornstarch, salt and pepper in a bowl.
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Pour the buttermilk into a shallow dish or bowl.
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Dip the onion rings in the flour mixture to dredge, shaking off any excess.
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Dip in the buttermilk to coat, and then back into the flour mixture.
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Shake off any excess flour.
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Working in batches, fry the rings until light golden brown, 5 to 7 minutes.
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Drain on paper towels and sprinkle with salt.
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Serve the pork chops with the sauteed apples, onion rings and mustard greens.
