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1
To make the brine: Put the water in a large bowl and stir in the salt and sugar until the sugar is dissolved.
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2
Add the ice cubes and cool the mixture to at least 45 degrees F. Submerge the pork chops in the brine.
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3
Refrigerate for 2 hours or up to 4.
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4
Remove the pork chops from the brine, pat dry, and wrap in plastic wrap.
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5
Store in refrigerator until ready to cook.
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6
To make the gravy: In a large skillet, cook sausage over medium heat, breaking it up with a spatula or fork.
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7
Pour off all but 2 tablespoons of the fat and discard.
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8
Reserve the fat in a cup for cooking chops.
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9
Sprinkle the flour over the cooked sausage in the skillet; stir to coat.
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10
Gradually stir in the half-and-half, nutmeg and Worcestershire sauce.
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11
Cook, stirring, until the sauce thickens, scraping up any browned bits from the bottom of the pan.
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12
Add more half-and-half if the sauce becomes too thick.
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13
Season, to taste, with salt, pepper and hot sauce.
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14
Cover the skillet and set aside while you cook the chops.
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15
Sprinkle the chops generously with pepper.
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16
Dredge then in the flour, shaking off excess.
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17
In a large, heavy skillet, heat the reserved fat plus additional oil to a depth of 1/8-inch over medium-high heat.
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18
Put the chops in the pan, as many as will fit without crowding, and fry until golden brown, about 2 to 3 minutes.
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19
Turn and cook on the other side, 2 to 3 minutes.
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20
If you're cooking more than one batch of chops, keep the fried chops warm in a preheated 250 degrees F oven.
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21
To serve, put 1 chop on each diner's plate (you will have 2 remaining for second helpings) and spoon the gravy over them.
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22
Serve extra gravy on the side to pour biscuits or grits.
