Recipe: June/FL Brined Pork Chops

June, I do think that the horseradish and mustard pickle are 2 different things. Aren't all pickles pickled with pickling spice which contains mustard seeds? Would mustard pickle be dill pickles, sweet gherkins (?sp), or bread and butter pickles???!? Clearly, I'm confused about the term mustard pickles.

Here is the recipe from the Feb. issue of Gourmet for Brined Pork Chops. Again, I haven't tried these but I think I'd like to just to see what happens.

Brined Pork Chops
Active time: 20 min. Start to finish: 2 days (includes brining) Serves 6

2 qt. water (8 cups
1/4 c. Kosher salt
1/4 c. mustard seeds
1/4 c. sugar
2 Tbl. pickling spices
6 garlic cloves, smashed with side of large knife
6 (11/2 inch thick rib pork chops
4 - 6 Tbl. olive oil
1/2 c. dry Riesling
1/2 c. chicken broth

Brine pork chops:
Bring water to a boil with kosher salt, mustard seeds, sugar, pickling spices, and garlic and simmer 15 min. Cool brine completely, then add chops and chill, covered, 1 to 2 days.

Roast chops:
Preheat oven to 425 degrees F

Remove chops from brine and pat dry. Heat 2 Tbl. oil in a 12 inch, heavy skillet over moderately high heat until hot but not smoking, then brown chops in batches, without crowding, turning once, 3 to 4 min. on each side. (Add oil 1 to 2 Tbl at a time as needed between batches.)

Transfer chops to a roasting pan and roast in the middle of the oven until an instant-read thermometer inserted horizontally 2 inches into center of meat (do not touch bone) registers 155 degrees F, 15 to 20 min. Transfer chops to a platter and let stand, loosely covered 5 min. before serving. (do not clean pan).

Straddle pan across 2 burners and add any meat juices from platter along with wine and broth and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, until reduced to about 1/2 cup, about 4 min. Season pan juices with salt and pepper and serve chops.

Gourmet suggests serving these with Mashed Potatoes and Turnips With Horseradish, and Roasted Beets and Carrots. If anyone wants these recipes, I'll try to post them later or tomorrow. Let me know.