Pork Chops

Combine water, salt, sugar, peppercorns, bay leaves, and thyme in a saucepan; place over medium-high heat. Heat, stirring constantly until the salt and sugar are dissolved; remove from heat and cool completely. Transfer to a container and add the pork chops, ensuring the chops are completely submerged. Cover and refrigerate overnight, or up to 2 days.

Prepare a hot grill. 

Remove chops from brine and pat dry; season with salt and pepper and rub down with a generous amount of olive oil. Place on the grill and cook until chops reach an internal temperature of 155ºF. Remove from heat and allow to rest for 5 minutes.

Transfer each chop to a serving plate, top with Caramelized Cauliflower, drizzle with Creole Mustard Sauce and serve at once. 

Caramelized Cauliflower

Preheat oven to 400ºF.

Clean the cauliflower and cut in half. Rub down with a generous amount of olive oil and salt and pepper to taste. Place on a wire baking rack cut-side down. Place in the oven and roast until golden brown on top, about 30 minutes. Cut into bite-sized pieces and serve hot.

Creole Mustard Glaze

Place all ingredients in a sauce pan over medium-high heat, bring to a simmer, reduce heat and cook for 5 minutes. Serve hot.