Two-Day Spice-Rubbed Pork Chops

Directions

1. 1
   Put the pork chops in a glass baking dish and rub them all over with the minced garlic, chopped thyme and 1 tablespoon of salt.
2. 2
   Cover and refrigerate overnight.
3. 3
   In a spice grinder or a clean coffee mill, combine the turbinado sugar with the juniper berries, coriander seeds, crushed peppercorns, fennel seeds and star anise and grind to a sandy powder.
4. 4
   Sprinkle the spice rub all over the chops.
5. 5
   Cover and refrigerate again overnight.
6. 6
   In a medium saucepan, heat 1 tablespoon of the oil.
7. 7
   Add the pork shoulder pieces and cook over moderately high heat, stirring once, until browned, about 4 minutes.
8. 8
   Add the carrot, shallots, rosemary, parsley, crushed garlic, whole peppercorns and thyme sprigs; cook until the shallots begin to brown, about 3 minutes.
9. 9
   Add the wine and honey and boil over high heat until reduced by half, 5 minutes.
10. 10
    Add the stock and bring to a boil.
11. 11
    Simmer over low heat until the pork stock has reduced to 3/4 cup, about 1 1/2 hours.
12. 12
    Strain the jus into a small saucepan and skim off the fat.
13. 13
    Preheat the oven to 375.
14. 14
    In a large, ovenproof skillet, heat the remaining 2 tablespoons of oil.
15. 15
    Add the pork chops and cook over moderately high heat until browned on the bottom, about 3 minutes.
16. 16
    Turn the chops and cook for 1 minute.
17. 17
    Transfer the skillet to the oven and roast the pork chops for 35 to 40 minutes, or until an instant-read thermometer inserted in the thickest part of the chops registers 150.
18. 18
    Remove from the oven and let the chops rest in the skillet for 8 minutes.
19. 19
    Reheat the pork jus and season with salt.
20. 20
    Cut the pork between the rib bones into 4 chops and transfer to plates, browned side up.
21. 21
    Serve with the jus.
22. 22
    Alternatively, cut the meat off the bones and carve the chops as you would a roast.