Pork Chops with Barberry Compote - water

Method

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