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Mix brine elements in gallon freezer bag and mix well. place pork in solution and refrgerate. Brine Pork for 24 hours. take from fridge, drain, pat dry, and let warm to room temp.
Preheat oven to 400 degrees.
Whisk vegetable oil, brown sugar, balsamic vinegar, honey and soy sauce until mixed well (emulsified).
Lightly coat pork with olive oil. coat on all sides with garlic salt and italian seasoning.
Put oil oil in large skillet to thinly coat bottom. Heat to almost smoking. Brown pork on 3 sides in pan, about 1 to 2 minutres on each side.
Coat shallow pan with spray cooking oil. Pour skillet drippings in pan. Brush glaze on all sides generously. Apply crushed pine nuts on pork on all sides Not all will stick well, just let extra stay in bottom of pan. Place fat side up and coat top well with pine nuts. Place any remaining pine nuts in pan, pushing them up close to pork sides. Drizzle glaze randomly over pine nuts to coat . Reserve some glaze for serving later.
Place in pan fat side up. Bake til center is 140 degree''s. remove and let rest for 10 min. While resting pour some glaze in pan to make more drippings Temp will rise another 10 degrees or so. Slice between bones to make individual bone in chops. Some like to scoop extra pine nuts soaked in glaze to pour over pork.
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mnlarson 4 years ago[I posted this recipe.]