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1
In a medium saucepan, combine all of the ingredients except the pork chops and bring to a boil, stirring to dissolve the salt.
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2
Boil over high heat for 2 minutes.
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3
Transfer the spiced brine to a medium bowl.
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4
Fill a large bowl with ice water.
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5
Set the bowl with the brine into the ice bath and let the brine cool, stirring often.
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6
Put the pork chops in 2 large resealable plastic bags.
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7
Carefully pour the brine into the bags and seal.
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8
Refrigerate the pork chops for 2 hours, turning a few times.
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9
In a medium saucepan, combine the barberries with the pomegranate juice and honey.
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10
Put the cardamom pods, cloves, star anise, thyme sprigs and bay leaves in a double layer of cheesecloth and tie them into a bundle.
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11
Add the bundle to the saucepan and bring to a boil.
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12
Cover and simmer over moderately low heat until the berries are softened and the juices have thickened, about 15 minutes.
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13
Remove the pan from the heat and let stand, covered, for 20 minutes.
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14
Discard the spice bundle.
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15
Add half of the barberries and juices to a food processor and puree.
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16
Return the puree to the saucepan and season the barberry compote lightly with salt.
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17
Preheat the oven to 400.
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18
Drain the pork chops and pat dry.
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19
In each of 2 large, ovenproof skillets, heat 1 tablespoon of vegetable oil until shimmering.
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20
Add the pork chops to the skillets and cook over moderately high heat, turning once, until richly browned, about 10 minutes.
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21
Transfer the skillets to the oven and roast the chops for about 5 minutes, until the chops are just pink in the center.
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22
Remove the chops from the oven and let stand for 5 minutes.
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23
Transfer the chops to plates and serve with the compote.
