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1
Place all the ingredients except pork chops, pepper, and marmalade in a medium saucepan and add 3 cups water.
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2
Bring the brine to a boil, whisking to dissolve the sugar and salt, then simmer for about 5 minutes.
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3
Remove from the heat and cool completely, stirring occasionally.
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4
When cool, pat the pork chops dry and place in a Ziploc bag.
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5
Pour in the brine, seal the bag, and place in a bowl.
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6
Refrigerate at least 4 hours or overnight, flipping the bag at least once to be sure the chops are evenly marinated.
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7
Meanwhile, make the Satsuma-Horseradish Marmalade.
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8
When ready to serve, remove the chops from the brine, pat dry with paper towels, and let sit at room temperature for about 10 minutes.
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9
Season with salt and pepper.
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10
Sear (over medium-high heat), grill, or broil for 56 minutes on each side.
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11
Serve hot with the marmalade on the side.
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12
Juice 2 of the satsumas, removing the seeds.
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13
Grate the zest of the remaining 4 satsumas, then peel and cut the flesh into smallish pieces, removing the seeds and reserving the juice.
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14
Place the juice, zest, and satsuma pieces in a 2-quart saucepan with the sugar, onion, tomatoes, vinegar, ginger, and 1 cup water, and bring the mixture to a boil, stirring to dissolve the sugar.
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15
Simmer gently over low heat, stirring occasionally, for 30-45 minutes.
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16
When the mixture is thickened and almost syrupy, stir in horseradish to taste, then add the ketchup.
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17
Season with salt and let cool.
