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To make the brine, in a large saucepan, bring 2 quarts water to a boil over high heat. Add the sugar and salt and stir until dissolved. Stir in the herb sprigs, peppercorns, and coriander seeds and remove from
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2
the heat. Add about 2 quarts ice and stir to melt. Refrigerate until completely cooled, about 2 hours.
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3
Add the pork chops to the brine and weight down with plates or heavy canned goods. Let brine in the fridge for 24 hours. Remove the chops
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4
and pat dry with paper towels. Let come to room temperature for at least
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1 hour before cooking (this will help the chops cook evenly throughout).
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6
In a large frying pan, heat the oil over medium heat. When the oil is hot, sear the chops until they are nicely browned on both sides, about
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4 minutes per side. Add the butter to the pan, reduce the heat to medium-low, and let the butter melt. Using a large spoon, baste the chops with butter constantly for about 5 minutes, tilting the pan as needed, and using tongs to flip the chops about every 2 minutes. Add the herb sprigs and garlic clove during the last 2 or 3 minutes of cooking to infuse the pan juices with their flavors. Cook until an instant-read thermometer inserted into the thickest part of each chop away from bone registers 125 degrees. Transfer the chops to a platter, cover loosely with foil, and let rest for 10 minutes.
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To serve, carve the meat off the bone into thick slices. Arrange the slices on dinner plates. Stir any juices left on the platter into the pan
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sauce and drizzle over the top. Spoon some chutney on top or alongside
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and serve right away.
