These pork chops are brined, sauteed, and topped with a honey mustard glaze.
Combine all the ingredients into a saucepan over high heat.
Cook until the salt and sugar are dissolved. Then remove from the heat and add about 1 pound of ice to cool the brine down. Give it a good stir and set it aside.
Now take your chops and place them in a gallon sized plastic bag and dump the brine into the bag. Seal the bag well, place it in a container just in case the bag leaks, and place it into the refrigerator for 1-2 hours.
Start by placing about an inch or so cooking oil in the bottom of an skillet.
Remove the chops from the brine and pat them dry. Season them with black pepper and kosher salt.
When your skillet is ready, place them in, so that they do not touch each other. Cook for 4-5 minutes until the chops are golden brown, then flip and cook for another 4-5 minutes until the other side is brown. Remove the chops from the skillet.
Now add your chicken broth and scrap anything that stuck to the bottom of the pan.
Add the honey, mustard, Worcestershire sauce (if using) and cider vinegar.
Stir constantly until your glaze is nice and thick, should only take 2 to 4 minutes.
Return the chops to the pan and coat them in the glaze. Then enjoy!