Brined Pork Chops with Apple-Mustard Sauce

Method

1. Stir the salt and sugar into the cold water until dissolved, add the chops, and refrigerate for 45 minutes, no longer than 1 hour (not counted in the time above).
2. Heat the oven to 400°F. Lift the chops out, pat them completely dry with paper towels and season with the pepper only.
3. Heat the oil in a 12-inch oven-safe skillet over medium-high until it shimmers. Sear the chops, bones toward the center with a little space between them, 3 minutes per side, until deep golden.
4. Slide the skillet into the oven and roast until a thermometer in the thickest part (not touching bone) reads 145°F, 6 to 10 minutes (start checking at 6). Move the chops to a plate and rest 3 minutes; the skillet handle is hot, so use a towel.
5. Pour off all but 1 tbsp fat and set the skillet over medium heat. Cook the apple wedges 3 minutes until browned at the edges, add the shallot for 1 minute, then pour in the vinegar and scrape the pan.
6. Add the broth and boil 3 to 4 minutes, until reduced by half. Stir in the mustard and cream, then off the heat swirl in the cold butter and the juices from the plate, add a pinch of salt only if it needs it, and spoon over the chops.