Seared Pork Chops with SatsumaHorseradish Marmalade

• 2 tablespoons brown sugar
• 1 tablespoon salt plus additional for seasoning pork before cooking
• 1 tablespoon soy sauce
• 5 allspice berries
• 1 star anise
• 1/2 teaspoon whole black peppercorns
• 1 bay leaf
• 4 (10-ounce) center-cut pork loin chops or T-bone chops
• Pepper
• Satsuma-Horseradish Marmalade
• 6 satsumas (or large tangerines)
• 1 1/2 cups sugar
• 1 small onion, diced
• 3 roma tomatoes, peeled, seeded, and diced
• 34 tablespoons apple cider vinegar
• 2 teaspoon grated fresh ginger
• Prepared horseradish
• 1 tablespoon ketchup
• Salt

1. Place all the ingredients except pork chops, pepper, and marmalade in a medium saucepan and add 3 cups water.
2. Bring the brine to a boil, whisking to dissolve the sugar and salt, then simmer for about 5 minutes.
3. Remove from the heat and cool completely, stirring occasionally.
4. When cool, pat the pork chops dry and place in a Ziploc bag.
5. Pour in the brine, seal the bag, and place in a bowl.
6. Refrigerate at least 4 hours or overnight, flipping the bag at least once to be sure the chops are evenly marinated.
7. Meanwhile, make the Satsuma-Horseradish Marmalade.
8. When ready to serve, remove the chops from the brine, pat dry with paper towels, and let sit at room temperature for about 10 minutes.
9. Season with salt and pepper.
10. Sear (over medium-high heat), grill, or broil for 56 minutes on each side.
11. Serve hot with the marmalade on the side.
12. Juice 2 of the satsumas, removing the seeds.
13. Grate the zest of the remaining 4 satsumas, then peel and cut the flesh into smallish pieces, removing the seeds and reserving the juice.
14. Place the juice, zest, and satsuma pieces in a 2-quart saucepan with the sugar, onion, tomatoes, vinegar, ginger, and 1 cup water, and bring the mixture to a boil, stirring to dissolve the sugar.
15. Simmer gently over low heat, stirring occasionally, for 30-45 minutes.
16. When the mixture is thickened and almost syrupy, stir in horseradish to taste, then add the ketchup.
17. Season with salt and let cool.

brown sugar, salt, soy sauce, berries, anise, whole black peppercorns, bay leaf, center, pepper, satsumahorseradish marmalade, satsumas, sugar, onion, roma tomatoes, apple cider vinegar, ginger, horseradish, ketchup, salt

Taken from www.epicurious.com/recipes/food/views/seared-pork-chops-with-satsuma-horseradish-marmalade-383528 (may not work)