Two-Day Spice-Rubbed Pork Chops

• 2 double-cut, bone-in pork rib chops (about 1 1/4 pounds each)
• 3 garlic cloves, 2 minced, 1 crushed
• 2 teaspoons chopped thyme leaves, plus 2 thyme sprigs
• Kosher salt
• 1 1/2 tablespoons turbinado sugar
• 1 tablespoon juniper berries
• 1 tablespoon coriander seeds
• 2 teaspoons crushed black peppercorns, plus 6 whole peppercorns
• 1/2 teaspoon fennel seeds
• 1 star anise pod, crushed
• 3 tablespoons vegetable oil
• 1/2 pound pork shoulder, cut into 1-inch pieces
• 1 medium carrot, thinly sliced
• 2 medium shallots, thinly sliced
• 1 rosemary sprig
• 1 flat-leaf parsley sprig
• 1 1/2 cups dry white wine
• 2 tablespoons honey
• 1 quart chicken stock

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. Cover and refrigerate overnight.
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. Sprinkle the spice rub all over the chops.
5. Cover and refrigerate again overnight.
6. In a medium saucepan, heat 1 tablespoon of the oil.
7. Add the pork shoulder pieces and cook over moderately high heat, stirring once, until browned, about 4 minutes.
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. Add the wine and honey and boil over high heat until reduced by half, 5 minutes.
10. Add the stock and bring to a boil.
11. Simmer over low heat until the pork stock has reduced to 3/4 cup, about 1 1/2 hours.
12. Strain the jus into a small saucepan and skim off the fat.
13. Preheat the oven to 375.
14. In a large, ovenproof skillet, heat the remaining 2 tablespoons of oil.
15. Add the pork chops and cook over moderately high heat until browned on the bottom, about 3 minutes.
16. Turn the chops and cook for 1 minute.
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. Remove from the oven and let the chops rest in the skillet for 8 minutes.
19. Reheat the pork jus and season with salt.
20. Cut the pork between the rib bones into 4 chops and transfer to plates, browned side up.
21. Serve with the jus.
22. Alternatively, cut the meat off the bones and carve the chops as you would a roast.

chops, garlic, thyme, kosher salt, turbinado sugar, juniper berries, coriander seeds, black peppercorns, fennel seeds, anise, vegetable oil, pork shoulder, carrot, shallots, rosemary, parsley, white wine, honey, chicken

Taken from www.foodandwine.com/recipes/two-day-spice-rubbed-pork-chops (may not work)