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1
Preheat the oven to 350 degrees F.
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2
In a mixing bowl combine the water, brown sugar, sea salt, apple juice concentrate, peppercorns, and thyme.
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3
Give it a good stir to dissolve the sugar and salt.
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4
Transfer the mixture to an extra-large re-sealable plastic bag.
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5
Submerge the pork chops in the brine, seal up the bag, and put it in the refrigerator for 2 hours to tenderize the meat.
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6
Do not brine longer than that or the meat will break down too much and get mushy.
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7
Remove the pork chops from the brine and pat them dry with paper towels.
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8
Sprinkle both sides of the meat with salt and pepper.
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9
Put a heavy skillet over medium-high heat.
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10
Add a 3-count drizzle of olive oil and get it hot.
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11
Lay 2 pork chops in the pan (most likely only 2 of these massive pork chops will fit comfortably) and brown 4 minutes per side.
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12
Remove the pork chops to a large baking pan; brown the remaining 2 chops and add them to the others in the pan.
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13
Put the baking pan in the oven and roast the chops for 30 minutes.
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14
The pork is done when the center is still rosy and the internal temperature reads 140 to 145 degrees F when tested with an instant-read thermometer.
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15
While the chops cook, melt the butter in a clean skillet over medium-low heat.
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16
Add the apples and thyme and coat in the butter; cook and stir for 8 minutes to give them some color.
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17
Toss in the raisins and add the apple juice, stirring to scrape up the brown bits.
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18
Stir in the brown sugar, cinnamon, cloves, and dry mustard; season with salt and pepper.
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19
Squeeze in the juice from the lemon to wake up the flavor and simmer for 10 minutes or until the apples break down and soften.
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20
Spoon the spiced apples over the pork chops.
