Step 1
Combine 1 1/2 cups boiling water 3/4 cup brown sugar 1/2 cup plus 1 tablespoon coarse kosher salt black pepper allspice cloves and bay leaf together in a large container; stir until the sugar and salt are dissolved. (See Cook's Note to substitute table salt.)
Step 2
Place celery onion and garlic in a blender. Add 2 cups cold water and puree until smooth. Pour celery mixture into kosher salt mixture and stir to combine. Add 1 quart of water or more as needed to make a total of 2 quarts of brine. Place pork chops in brine cover and refrigerate for 2 days.
Step 3
Combine 1/4 cup brown sugar Dijon mustard and cayenne pepper together in a small bowl and set glaze aside.
Step 4
Preheat oven to 325 degrees F (165 degrees C).
Step 5
Remove pork chops from brine and pat dry; discard used brine. Cut shallow slits along the sides of each pork chop about 1/4 inch deep. Cut a crisscross pattern in the top of each pork chop creating small 1-inch triangles.
Step 6
Heat oil in a large oven-proof skillet over high heat. Cook chops in the hot oil until browned about 2 minutes on each side. Brush the crisscrossed top of each pork chop with about 1 tablespoon of glaze. Insert 3 whole cloves in the top of each pork chop.
Step 7
Transfer skillet to the preheated oven and roast pork chops until golden brown and slightly pink in the center 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork chops to a plate and discard cloves.
Step 8
Using a small butane hand torch brown the tops of the pork chops by making short passes over the tops with the flame not quite touching.