Caribbean-Brined Pork Chops

To make the brine, in a large, nonreactive bowl, combine the brown sugar, salt and the 5 cups water and stir until the sugar and salt dissolve. Add the allspice, peppercorns and chili. Cut the lime in half, squeeze the juice from each half into the bowl and add the rinds. Stir to mix all the ingredients well. Add the pork chops, making sure the brine covers the meat. If it does not, add more water as needed. Cover and refrigerate for 3 to 4 hours.

Preheat an oven to 450°F.

To make the basting sauce, in a small bowl, stir together the rum, brown sugar, lime zest and juice, hot-pepper sauce, salt and pepper. Set aside.

Remove the chops from the refrigerator about 30 minutes before roasting. Rinse briefly under cold running water and pat dry with paper towels. Brush or rub the chops on both sides with the oil.

Preheat a large, heavy ovenproof fry pan over high heat until very hot. Arrange the chops in the pan and sear for 2 minutes. Turn the chops and sear for 2 minutes on the other side. Brush with some of the basting sauce and immediately transfer the pan to the oven. Roast until an instant-read thermometer inserted into the center of the meat, away from the bone, registers 140° to 150°F for medium-well done, about 8 minutes.

Transfer the chops to individual plates. Pour the remaining basting sauce into the fry pan, set over medium-high heat and bring to a boil, stirring to scrape up the browned bits from the pan bottom. Boil for 1 minute, then spoon the sauce over the chops, dividing it evenly. Serve immediately. Serves 4.

Adapted from Williams-Sonoma, Essentials of Roasting, by Rick Rodgers, Melanie Barnard & Bob & Colleen Simmons (Oxmoor House, 2004).