Start by brining your pork chops. Dissolve the salt and sugar in the water and place chops in the brine. Let sit for one hour in the refrigerator. Remove and pat dry.

Next, toast all your whole spices together, minus salt and pepper. Depending on what you have in your cupboard, you can create your own spice blend. The trick is to use whole spices in sparing amounts, and toast them right before using. Toasting is accomplished by putting all whole spices into a pan on high heat, with no oil or water. When you see smoke, remove from the heat and place in spice grinder or mortar and pestle. Grind evenly. Coat both sides of the chops evenly and set aside.

Preheat oven to 400 degrees. Put an oven-proof pan on high heat and add grapeseed oil. When oil begins to thin just before smoking, add chops. You should hear a dramatic sizzle. Let the chops brown evenly on one side, flip, and then place in the oven. Let cook for around ten minutes. Pork is best between 145-150 internal degrees (medium well). Use a thermometer to cook the chops to the desired temperature. When finished, place chops on a plate at room temperature to rest.

Take the pan used for the chops and wipe out excess oil. Place on medium high heat and add a touch more fresh grapeseed oil. Sauté the garlic lightly and add both kinds of peppers. Let the peppers cook for a few minutes, then deglaze with red wine. Let the alcohol evaporate and add the chicken stock. Let the chicken stock reduce until large bubbles form. Cut the heat and add cold butter. Stir to let the butter thicken the sauce and give it a nice shine. Taste the sauce, add salt and pepper if needed. Pour over your chops and voila!