4 double thick bone-in loin end pork chops |
1 cup salt |
1 cup brown sugar |
1 tablespoon black peppercorns |
1 tablespoon mustard powder |
2 cups cider vinegar, heated |
1 pound ice cubes |
1 1/2 cups cornbread, crumbled |
2 tablespoons golden raisins |
1/4 cup walnuts, roughly chopped |
1/4 cup dried cherries, halved |
1/4 cup buttermilk |
1/2 teaspoon ground pepper |
2 teaspoons fresh sage, thinly sliced |
1/2 teaspoon kosher salt |