For added moisture in the meat, brine the pork ahead of time. Combine all ingredients in a small saucepan and heat until sugar is dissolved. Add just enough ice cubes to cool the mixture then pour into a casserole dish (or large ziploc bag). Add meat and refrigerate for 5 hours.

Pat chops dry, season with salt and pepper. Heat oil in an oven proof skillet until pan is almost smoking. Add chops to pan and sear on both sides until golden (won’t be fully cooked). Place skillet in a preheated oven at 450°F, and finish cooking until internal temperature reaches 150°F for medium and 160°F for well done.

To make reduction, in a small saucepan heat oil and add shallots. Sauté until tender then add garlic.

In a small dish whisk together juice, Dijon, and honey, then add into pan. Simmer until mixture is reduce to about 1/3 cup. You can reduce further for a thicker sauce if desired, or you can thicken it with a cornstarch and water mixture (1 tsp each), then stir into simmering sauce.

When sauce is thickened to desired consistency, stir in herbs, and drizzle over finished chops.