1
Place all of the brine ingredients and 2 cups of water in a large pot and bring to a boil, stirring to dissolve the sugar and salt. Transfer to a large container and add 2 cups of cold water to dilute and cool the mixture. Chill until the brine is below 40°F. Add the pork chops and brine overnight.
2
To make the apple sauce, combine all of the ingredients in a medium-sized pot. Bring to a boil, reduce heat to a simmer, cover and cook for 15-20 minutes, until the apples are broken down and soft. Mash them with a whisk and cook for 10-15 more minutes , uncovered, until thickened. Adjust seasoning with more lemon or sugar if you like.
3
In a large skillet, melt half of the butter for the cabbage (2 tablespoons) over medium-low heat. Add the onions and sauté until softened but not colored, 5-7 minutes. Add the cabbage, vinegar, mustard seeds, caraway, sugar, salt and pepper and cook until the cabbage is softened. Stir in the remaining butter and season with salt and pepper.
4
In a small saucepan, combine all of the cider glaze ingredients and bring to a boil. Reduce the heat to low and simmer until reduced by ⅓.
5
Preheat the oven to 375°F. Heat a grill or large skillet to high heat.
6
Remove the pork chops form the brine, pat dry with paper towels, brush with oil and season with salt and pepper.
7
Sear the pork chops on each side for 2-3 minutes, until browned. Transfer to a baking sheet and brush with cider glaze. Finish cooking in the oven to reach desired doneness, 17-20 minutes. They should register at least 145°F internal temperature. Let the meat rest for 5 minutes before serving.
8
Meanwhile, return the remaining cider glaze to a simmer and reduce until syrupy. Brush the cooked pork chops with remaining glaze.
9
To serve, divide the mashed potatoes and applesauce between plates. Top with a pork chop and cabbage and sprinkle with chives.