Cranberry-Sage Double-Cut Pork Chops

4 double-cut pork chops
BRINE
2 cups hot water
3 tablespoons kosher salt
3 tablespoons dark brown sugar
2 tablespoons minced garlic
1 cup cold water
2 tablespoons black peppercorns
1 teaspoon ground cinnamon
3 whole cloves
1 bay leaf
1 teaspoon ground allspice
2 teaspoons ground coriander
DRY RUB
2 tablespoons kosher salt
1 tablespoon ground black pepper
1 tablespoon dry mustard
1 tablespoon granulated garlic
1 teaspoon light brown sugar
CRANBERRY-SAGE SAUCE
1 tablespoon unsalted butter
1 teaspoon minced garlic
2 teaspoons minced shallot
1 1/4 cups dry white wine
2 tablespoons jus from roasting pan
1 cup whole berry cranberry sauce
1 tablespoon slivered fresh sage leaves
1 teaspoon kosher salt
1 teaspoon ground black pepper

1. To prepare brine, combine hot water, salt and sugar in a bowl. Whisk until sugar and salt dissolve. Add remaining ingredients and refrigerate until chilled.
2. Place pork chops in a large dish, add brine, cover and refrigerate for up to 4 hours.
3. Combine all dry rub ingredients. Remove chops from brine and rub with the dry rub.
4. Preheat oven to 350°F.
5. Place chops on an oiled sheet pan and bake for 14-18 minutes, or until internal temperature is 150°F. Let chops rest for a few minutes before serving.
6. To prepare sauce,heat a saucepan to medium-high. Add butter,garlic and shallot; sauté briefly (do not burn).
7. Add wine and cook for about 2 minutes. Add pan jus, cranberry sauce, sage, salt and pepper. Reduce heat to medium-low and simmer for 30 seconds, then adjust seasoning to taste.
8. Serve sauce with pork chops.
Makes 4 servings.