Add the water, salt and the quarter cup brown sugar to a large bowl and whisk vigorously until the salt and sugar have dissolved. Place the pork chops in a large freezer bag and pour this brine over them. Squeeze out as much air as possible when closing the bag and then place the bag of brine/chops back into the bowl and refrigerate for 1 to 2 hours.

While the chops are brining, toast the pecans and set aside. The pecans can be easily toasted in a small dry pan over medium heat, while tossing occasionally, for approximately 5 to 10 minutes. Watch them carefully as they can burn easily due to their high fat content.

Preheat the oven to 425 degrees Fahrenheit. Remove the chops from the brine and pat them dry to remove any excess moisture. Preheat a large heavy bottomed pan over medium-high heat. Coat the chops with the oil and season them with pepper.

Once the pan is hot, sear the chops on both sides for approximately 3 to 4 minutes per side. Then transfer the chops to a broiler pan and bake in the oven for approximately 8 to 10 minutes. Remove and let them rest for at least 5 minutes.

When the chops are put into the oven, drain any excess fat off the pan. Turn down the stove to medium heat and place the pan back on the heat – immediately add the white wine carefully to the pan to deglaze (scrape the browned bits off the bottom with a wooden spoon). Add the garlic, apricots, chicken broth, 1 tbsp brown sugar, and sambal oelek. Stir to combine and cook for approximately 8 to 10 minutes, stirring occasionally, until it has become syrupy.

Stir in the vinegar and whipping cream, and reduce again until syrupy, approximately 2 to 3 minutes more. Spoon over the resting chops and garnish with the reserved toasted pecans. Serve immediately and enjoy.

Serves 4