Instructions:

1. Rinse with water and pat dry with paper towels:
• 4 pork chops, boneless , thick cut
2. To make the brine, combine in a large non-reactive bowl:
• ¹/₄ cup brown sugar, light , packed
• 2 TBS brown sugar, light , packed
• ¹/₄ cup salt
• 5 cup water , room-temperature
3. Stir until sugar and salt dissolve.
4. Stir in:
• 1 tsp allspice
• 6 peppercorns
• 1 serrano chile , quartered lengthwise
• 1 lime , juice & spent lime halves
5. Add pork chops.
6. If brine doesn't cover the pork, add water until covered.
7. Cover and refrigerate for 3-4 hours.
8. Remove pork from refrigerator about 30 minutes before roasting.
9. Make the basting sauce by combining in a small bowl:
• 1 lime , juice & grated zest
• 2 TBS dark rum
• ¹/₄ tsp hot sauce
• ¹/₄ tsp salt
• ¹/₈ tsp black pepper, ground
10. Rinse chops briefly under cold running water.
11. Pat dry with paper towels.
12. In a large non-stick skillet, over medium-high heat add:
• 2 tsp vegetable oil
13. When oil is hot, but not smoking, add pork chops.
14. Cook until browned, about 5 minutes.
15. Brush basting sauce over pork chops.
16. Turn pork chops over and sear other side for 5 minutes.
17. Brush on basting sauce over pork chops.
18. Reduce heat to medium and continue cooking pork chops until done, about 15-20 more minutes.
19. Remove chops from skillet and transfer to serving dish, tent with foil.
20. Deglaze hot skillet with remaining basting sauce.
21. Bring to a boil and cook for 1 minute.
22. Serve with sauce spooned over the chops.