In a medium saucepan, combine water, salt, brown sugar, fennel seeds, black peppercorns, garlic cloves, and thyme. Bring to a boil and stir until salt and sugar are dissolved.

Cool and Brine

Remove from heat and let the brine cool completely. Once cooled, submerge the pork chops in the brine and refrigerate for at least 4 hours or overnight.

Cooking the Pork Chops

Cook the Pork Chops

Preheat the grill or skillet over medium-high heat. Remove pork chops from the brine, pat dry, and season with salt and pepper. Grill or sear for about 6-7 minutes on each side, or until the internal temperature reaches 145°F (63°C).

Making the Savoy Cabbage Puree

Prepare the Cabbage

Core and chop the Savoy cabbage. In a large pot, melt butter over medium heat, add the cabbage, and sauté until wilted.

Blend the Puree

Add heavy cream to the pot and simmer for 10 minutes. Transfer to a blender and puree until smooth. Season with salt and pepper to taste.

Making the Cashew, Cherry & Mustard Jus

Prepare the Jus

In a saucepan, combine cashews, dried cherries, Dijon mustard, chicken stock, and red wine. Bring to a simmer and cook until slightly thickened, about 15 minutes. Season with salt and pepper to taste.